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October 10, 2008, Newsletter Issue #262: Spinach-Mushroom Casserole
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Tip of the Week
A great vegetable dish. Note that this casserole can be made 3-4 hours in advance, then refrigerate covered; baking time should be increased to 50 - 55 minutes.
Ingredients: 2 cups chopped mushrooms 1/4 cup butter or margarine 4 pkgs (10 oz. each) frozen spinach, thawed 4 eggs slightly beaten 3/4 cup sour cream 1/8 tsp ground nutmeg 1/2 tsp salt 1/2 tsp pepper 1/4 cup grated Parmesan cheese
Saute` mushrooms in butter in medium skillet until tender, about 10 minutes. Drain spinach *thoroughly*; stir into skillet. Stir in eggs, sour cream, nutmeg, salt and pepper. Spoon mixture into greased 1-1/2 quart casserole; sprinkle with cheese. Bake in preheated 350 degree oven until hot, about 45 minutes. Yield: 12 servings
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