Baked Spinach Casserole

Wonderful baked spinach casserole. Sauteed onions and mushrooms are combined with flour, nutmeg, salt, pepper, and half and half. Spinach is layered in casserole dish and covered with creamy vegetable mixture each time. Casserole is sprinkled with grated swiss cheese, and baked until top is golden brown. Result is an amazing spinach spread perfect for topping crackers or crusty bread.

Ingredients -

3 tablespoons Butter
2 cups Half and Half
3 tablespoons grated Onion
2 packages Frozen Spinach, thawed and drained
1 lb. chopped Mushrooms
3 tablespoons grated Swiss Cheese
3 tablespoons Flour
1/4 teaspoon Nutmeg
2 teaspoons Salt
1/4 teaspoon White Pepper

Preparation:

1. Preheat the oven to 325 F.

2. In a small saute pan heat butter over medium heat.

3. Saute onions and mushrooms until soft.

4. Stir in flour, nutmeg, salt, and white pepper.

5. Slowly stir in half and half, allow to gently boil.

6. Remove from heat and adjust seasonings.

7. Butter a large casserole dish.

8. Layer half the spinach on the bottom of the casserole dish. Cover with half the cream sauce.

9. Repeat with remaining spinach and sauce.

10. Sprinkle with grated cheese.

11. Set casserole dish in pan of water. Bake 45 minutes.

Variations and Recipe Ideas:

Serve with crackers or garlic toast spears.

Cooking Tip

Frozen Spinach

You could use fresh spinach for this recipe, although not highly recommended. Use baby spinach that has been washed and finely chopped.

Cooking Tip

Mushrooms

Portobello mushrooms are a great choice for this recipe. They hold up better in the cooking process and have a much heartier flavor than regular button mushrooms.

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