Spinach and Mushroom Casserole

Cheese Sauce

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 cup diced asiago cheese
• 1/2 teaspoon nutmeg, grated
• 1/2 teaspoon white pepper

Spinach Mixture

• 1 tablespoon compound butter (Mixed-Herb Compound Butter for Veggies or Meat)
• 2 cups sliced onion
• 6 cups sliced mushroom
• 10 cups fresh baby spinach
• 1/4 cup diced sun-dried tomato
• 1/2 cup diced asiago cheese

Directions

1. 1

   Preheat oven to 325.

2. 2

   Cheese sauce:.

3. 3

   In microwave oven melt butter. Add flour and mix till all incorporated. Whisk in milk, nutmeg and white pepper and microwave till thickened. Remove from microwave and stir in 1 cup of the cheese till melted.

4. 4

   Spinach mixture:.

5. 5

   Heat butter in a large frying pan.

6. 6

   Saute onions and mushrooms for 5 minutes.

7. 7

   Add spinach a couple cup at a time to wilt till all is incorporated.

8. 8

   When wilted remove the mixture leaving all the juice.

9. 9

   Reduce the juices till almost gone and then add back to spinach mixture.

10. 10

    Stir in sun-dried tomatoes and cheese sauce.

11. 11

    In a oiled casserole dish place 1/2 the mixture in then top with 1/4 cup cheese, layer rest of spinach then top with remaining cheese.

12. 12

    Bake for 30 minutes.