Spinach and Mushroom Casserole

Cinco de Mayo - Main Dish

This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken.

Brief

Prep 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Spinach and Mushroom Casserole

Ingredients

2 tablespoons butter

1 pound fresh mushrooms

sliced

2 (10 ounce) packages fresh spinach

rinsed and stems removed

1 teaspoon salt

4 tablespoons butter

melted

¼ cup finely chopped onion

1 ½ cups shredded Cheddar cheese

divided

Creamy Coconut Margarita

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

Step 2

Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender about 8 to 10 minutes.

Step 3

Meanwhile place spinach in a large pot. Wilt over medium heat; drain squeezing or pressing out excess water. Place in prepared baking dish and top with salt 4 tablespoons melted butter onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.

Step 4

Bake in preheated oven for 20 minutes.

Nutritional Information

Spinach and Mushroom Casserole

Servings Per Recipe:6

Calories: 256.7

% Daily Value *

Protein: 11.3g 23%

Carbohydrates: 7.5g 2%

Dietary Fiber: 3g 12%

Sugars: 1.9g

Fat: 21.5g 33%

Saturated Fat: 13.4g 67%

Cholesterol: 60.2mg 20%

Vitamin A Iu: 9389.8IU 188%

Niacin Equivalents: 6mg 46%

Vitamin B6: 0.3mg 17%

Vitamin C: 28.6mg 48%

Folate: 199.2mcg 50%

Calcium: 304.5mg 30%

Iron: 3.6mg 20%

Magnesium: 89.4mg 32%

Potassium: 814.4mg 23%

Sodium: 721.5mg 29%

Thiamin: 0.1mg 8%

Calories From Fat: 193.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.