Spinach-Mushroom Casserole
Source: Thatsmyhome.com (cookingrvc)
3 tablespoon butter
2 cups light cream (or combo milk and heavy cream)
3 tablespoon grated onion
2 pkgs frozen spinach, thawed and drained
1 lb. chopped mushrooms
3 T grated Gruyere or Swiss cheese
3 tablespoon flour
2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
Heat oven to 325º F.
For the mushroom sauce, saute the onions and mushrooms in butter for 5 minutes. Blend in the flour, salt, pepper and nutmeg. Gradually add the cream, stirring to boiling point. Turn off heat and taste for seasoning.
In a buttered casserole, spread half of the spinach; cover with half of the mushroom sauce, then repeat. Sprinkle with the grated cheese. Set in pan of hot water. Bake for 40 minutes.
Yields: 6 servings