Betsy Serves 8-10
- 5 pkgs. frozen, chopped spinach
- 2 cups sliced fresh mushrooms
- 1/4 cup butter
- 3/4 cup sour cream
- 3/4 cup whipping cream (can use part milk)
- 1 cup freshly grated Parmesan cheese
- 1 Tbs. instant onion flakes
- 1 to 1 1/2 Tbs. horseradish (not sauce)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/3 cup grated Parmesan cheese for topping
- 4 or 5 sliced cherry tomatoes for garnish
1. Cook and squeeze dry the chopped spinach. Note: Just put frozen blocks in a bowl in the microwave and thaw. Then squeeze dry.
2. Saute mushrooms in butter.
3. Add mushrooms to spinach, then fold in remaining ingredients.
4. Spread in greased 9 x 13 pan or casserole dish. Bake at 350 until hot, about 15-20 minutes. Top with cheese and cherry tomatoes. Return to oven for ten minutes and bake until casserole is set.