Spinach Mushroom Casserole
|Fresh spinach||2 Pound|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs), divided|
|Shredded cheddar cheese||1 Cup (16 tbs), divided|
|Fresh mushrooms||1⁄4 Pound (small)|
Remove stems from spinach; wash leaves thoroughly, and pat dry.
Place in a Dutch oven (do not add water); cover and cook over high heat 3 to 5 minutes.
Drain spinach well; chop and set aside.
Saute onion in 2 tablespoons butter until tender; add spinach and salt, tossing gently.
Spoon into a lightly greased 1-quart casserole; sprinkle with 1/2 cup Cheddar cheese.
Saute mushrooms in 2 tablespoons butter; place over cheese layer.
Sprinkle with remaining 1/2 cup cheese.
Bake at 350Â° for 20 minute