Tasty Creamed Spinach & Mushrooms - Cassies

Cassie *


This is a creation of mine, and was delicious! You could use a different cheese, but I liked the flavors of this combination...if you don't care for mushrooms, you could always leave them out...so creamy good!


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4 - 6
15 Min
25 Min


2 - 3 Tbsp
olive oil
16 oz
bag, frozen spinach, thawed or fresh
3 clove
garlic, minced
1 - 8 oz
sliced, fresh mushrooms
2 1/2 Tbsp
2 1/2 Tbsp
1 1/2 c
3 oz
heavy cream
3 oz
gouda cheese slices, chopped
2 oz
grated parmesan cheese
a few
pinches, nutmeg
1 1/4 tsp
kosher salt or to taste
1 tsp
fresh cracked black pepper
1 1/2 tsp
red pepper flakes


1Heat the olive oil in a large skillet, then add the spinach, mushrooms and garlic. Saute for about 5 minutes, or until garlic and mushrooms are cooked through, stirring frequently.

Drain in strainer,leave set to cool, while you make the white sauce.
2Preheat oven to 350 degree F.

In the same skillet that's been rinsed, melt butter over medium heat. Once melted whisk in flour and continue to cook for about 1 minute.

Using a whisk, I gradually add the milk, and whisk till you see no lumps. Stir in the cream and seasonings and continue cooking until thickened. Stir in the cheeses and continue stirring until melted. Set aside.
3With clean hands...lightly pushed down on the spinach - mushroom mixture, carefully pressing out as much liquid as you can. Once you finish, add the spinach to the cream sauce and mix well.
4Spray a small casserole dish with nonstick cooking spray. Pour the spinach mixture into the dish and smooth out evenly. I then added a few pieces of Gouda to the top and sprinkled a little more Parmesan. That's up to you...you could even add some buttered bread crumbs.

Place in preheated oven and bake for 20 - 25 minutes, or until bubbly and starting to brown.
5Enjoy...my family loved it...

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American