Creamy-Cheesy Spinach And Mushroom Bake

1. 1

   Preheat oven to 350 degrees and lightly butter a 2-1/2 quart casserole dish.

2. 2

   With only the water that clings to the leaves, place spinach in a large/heavy saucepan over medium-high heat. Cover and let sweat/steam, tossing occasionally, until spinach is barely wilted and still bright green, approximately 3-4 minutes. Drain thoroughly in a colander, shaking and tossing, and pushing down with the back of a large spoon.

3. 3

   In same large saucepan, melt butter over medium-high heat. Add onion and cook until softened/transparent. Add garlic and mushrooms and continue to cook until liquid mushrooms give off has evaporated, stirring occasionally. Gently mix in spinach, cream, 2/3 cup gruyere, salt, pepper, nutmeg and heat to simmering. Transfer to prepared casserole dish. Toss bread crumbs with remaining 1/3 cup gruyere and evenly sprinkle over casserole. Scatter almonds evenly over top.

4. 4

   Bake uncovered for 30 minutes or until bubbling at edges and topping is golden. Allow to rest for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.