October 10, 2008, Newsletter Issue #262: Spinach-Mushroom Casserole

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.

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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