Spinach Casserole

By á-382

This recipe came from the New Theatre Restaurant in KC. It is awesome!!

Ingredients

• 12 oz. spinach, frozen
• 1 med. yellow onion, peeled & diced
• 4 oz. button mushrooms, cleaned & sliced
• 2 T. butter
• 2 T. flour
• 1 c. heavy cream
• 8 oz. cream cheese, softened & cut into small chunks
• 1 T. malt vinegar
• 1 T. sugar
• 1 t. salt
• 1/2 t. white pepper
• 3/4 c. Parmesan cheese, shredded
• 12 oz. spinach, frozen
• 1 med. yellow onion, peeled & diced
• 4 oz. button mushrooms, cleaned & sliced
• 2 T. butter
• 2 T. flour
• 1 c. heavy cream
• 8 oz. cream cheese, softened & cut into small chunks
• 1 T. malt vinegar
• 1 T. sugar
• 1 t. salt
• 1/2 t. white pepper
• 3/4 c. Parmesan cheese, shredded
• 12 oz. spinach, frozen
• 1 med. yellow onion, peeled & diced
• 4 oz. button mushrooms, cleaned & sliced
• 2 T. butter
• 2 T. flour
• 1 c. heavy cream
• 8 oz. cream cheese, softened & cut into small chunks
• 1 T. malt vinegar
• 1 T. sugar
• 1 t. salt
• 1/2 t. white pepper
• 3/4 c. Parmesan cheese, shredded

Details

Servings 6

Preparation

Step 1

Thaw & drain spinach with a colander. Press out excess liquid with your hand.
Saute onions in butter until soft & slightly browned. Add mushrooms & saute 5 more minutes. Add the flour to create a roux & cook for an additional 2 min.
Add the remaining ingredients in the order they appear. When adding the heavy cream stir constantly to smooth out the roux.
Simmer & stir until all ingredients (except spinach) are well combined & all of the cheeses are incorporated.
Add the spinach and fold together.
Place in a lightly buttered casserole dish.
Place in 350 degree oven for 40 minutes.