Spinach Mushroom Casserole
Melonie Sain Simpson
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- 3 box
- 10 oz. chopped frozen spinach, thawed
- 1 lb
- fresh mushrooms
- 2 stick
- butter (not margarine!)
- 8 oz
- cream cheese
- 4 slice
- soft wheat bread, cut into small cubes
1Add spinach to pan with small amount of water and bring to quick boil. Drain well (I squeeze the water out through a colander).
2Melt one stick butter in large skillet, add sliced mushrooms, and sprinkle with garlic powder and salt (to taste). Add mushroom mixture to drained spinach, along with chopped-up block of cream cheese. Mix lightly. Pour into casserole dish.
3Melt the other stick of butter in the same skillet, and add chopped bread cubes. Stir constantly over high heat until nicely toasted. Sprinkle over spinach mixture.
4Bake at 350 degrees for 30 minutes, until bubbly. (It doesn’t take long because everything is already warm). Yum Yum eat em up!