Spinach And Mushroom Casserole Recipe

Name: Spinach And Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs fresh spinach or 20 ounces frozen spinach; 3 tablespoons butter; 3 tablespoons onions, grated; 1 lb mushroom, chopped; 3 tablespoons flour; 1 teaspoon salt (to taste); 1/4 teaspoon white pepper; 1/4 teaspoon nutmeg; 2 cups light cream; 4 tablespoons swiss cheese, grated

Servings: persons

2 lbs fresh spinach or 20 ounces frozen spinach
3 tablespoons butter
3 tablespoons onions, grated
1 lb mushroom, chopped
3 tablespoons flour
1 teaspoon salt (to taste)
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 cups light cream
4 tablespoons swiss cheese, grated

1
Preheat oven to 325 degrees.
2
Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
3
Melt butter in saucepan, saute onion and mushrooms for 5 minutes.
4
Blend in flour, salt, pepper and nutmeg.
5
Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
6
Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
7
Sprinkle with cheese.
8
Place in a shallow pan of hot water.
9
Bake for 45 minutes.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs fresh spinach or 20 ounces frozen spinach, 3 tablespoons butter, 3 tablespoons onions, grated, 1 lb mushroom, chopped, and more.

Yes, Spinach And Mushroom Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Mushroom Casserole

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