Parmesan Spinach and Mushroom Casserole
From sweetwords 16 years ago
- 50 minutes to make
- Serves 6
This made a light, slightly tangy, delicious side dish. I didn't use the artichokes - someone else can be so adventurous! I found this in a local community recipe book.
Ingredients
- butter shopping list
- 1 lb. fresh sliced mushrooms shopping list
- 3/4 cup white onion, minced shopping list
- 1/2 bunch green onions (about 4), chopped in half, tops and bottoms minced(separately) shopping list
- 1/2 cup red bell pepper shopping list
- 1/2 cup celery shopping list
- 1 clove garlic shopping list
- 20oz spinach, thawed and drained shopping list
- 6oz sliced water chestnuts, drained shopping list
- 2 cans artichokes, drained (opt). shopping list
- 4oz. fresh Parmesan, shredded (1 cup) shopping list
- 8oz sour cream shopping list
- 1 tsp salt shopping list
- 1/4 tsp white pepper shopping list
- Italian breadcrumbs shopping list
How to make it
- Heat oven to 325.
- Saute mushrooms in butter in one pan.
- Meanwhile saute white onion, green onion bottoms, bell pepper, and celery in butter in another pan. After 5 minutes, add garlic.
- In large bowl, mix all vegetables, water chestnuts, and cheese. Add sour cream and seasonings. Mix very well.
- Pour into sprayed casserole dish and top lightly with breadcrumbs. May drizzle with more butter, if you like.
- Bake 40-60 minutes, or until bubbly.
The Rating
Reviewed by 7 people-
How could I have missed your recipes? They sound wonderful. I have heard of a lot of spinach dishes but this sounds divine. It has flavor, ease and texture. Great post. A 5.
grandmommy
in Nashville loved it
-
Sounds so very good!
bluewaterandsand
in GAFFNEY loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "