Spinach and Mushroom Casserole

Spinach and Mushroom Casserole
Spinach and Mushroom Casserole

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

10

servings

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

10

servings

Ingredients

  • Cheese Sauce

  • 1

    tablespoon butter

  • 1

    tablespoon flour

  • 1

    cup milk

  • 1

    cup diced asiago cheese

  • 1/2

    teaspoon nutmeg, grated

  • 1/2

    teaspoon white pepper

  • Spinach Mixture

  • 1

    tablespoon compound butter

  • 2

    cups sliced onions

  • 6

    cups sliced mushrooms

  • 10

    cups fresh baby spinach

  • 1/4

    cup diced sun-dried tomato

  • 1/2

    cup diced asiago cheese

  • Compound Butter

  • 1/2

    cup softened butter

  • 1

    tablespoon freshly chopped rosemary

  • 1

    tablespoon freshly chopped parsley

  • 1

    tablespoon freshly chopped sage

  • 1

    tablespoon freshly chopped thyme

  • 1

    clove roasted garlic or 1 clove raw garlic, minced

  • 1/4

    teaspoon sugar

  • salt and pepper (to season)

  • This makes 1/2 cup of butter, chill remaining for later use on veggies or grilled meat.

Directions

Preheat oven to 325. Cheese sauce:. In microwave oven melt butter. Add flour and mix till all incorporated. Whisk in milk, nutmeg and white pepper and microwave till thickened. Remove from microwave and stir in 1 cup of the cheese till melted. Spinach mixture:. Heat butter in a large frying pan. Saute onions and mushrooms for 5 minutes. Add spinach a couple cup at a time to wilt till all is incorporated. When wilted remove the mixture leaving all the juice. Reduce the juices till almost gone and then add back to spinach mixture. Stir in sun-dried tomatoes and cheese sauce. In a oiled casserole dish place 1/2 the mixture in then top with 1/4 cup cheese, layer rest of spinach then top with remaining cheese. Bake for 30 minutes.

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