Shelly's Recipe

*CHEESY LAYERED SPINACH AND MUSHROOM CASSEROLE*

Category: Spinach

6 tbsp butter
1 onion, chopped
1/2 lbs fresh sliced white button mushrooms
3 large garlic cloves, finely chopped (garlic lovers use more)
3 tbsp flour
2 cups light cream (such as half and half cream)
1 tsp seasoned salt (can use white salt)
1/4 tsp nutmeg
2 (10 oz) pkg chopped frozen spinach (cooked to pkg and hand-squeezed dry to remove excess moisture)
1/2 cup freshly grated Parmesan cheese, divided
1 1/2 cups shredded Swiss cheese, divided (or can use gruyere cheese)
Fresh ground black pepper, to taste

Preheat oven to 325. Grease a 9-inch baking dish.

In a skillet heat butter over medium-high heat. Add in onion and sliced mushrooms and cook until softened (about 3-4 minutes). Add in garlic and cook for 2 minutes. Add in the flour salt and nutmeg; stir for 2 minutes. Slowly add in the light cream and continue to cook mixing constantly until the mixture reaches a light boil, then remove from heat and add in 3/4 cup Swiss cheese stirring until the cheese has melted. Season with black pepper and more salt if needed.

Spread half of the cream mixture into the bottom of the casserole dish, then sprinkle one pkg or spinach over the sauce then 1/4 cup Parmesan cheese. Repeat with remaining cream sauce, spinach the 1/4 cup Parmesan cheese. Sprinkle the top with remaining 3/4 cup Swiss cheese. Bake uncovered for 25 minutes or until hot and bubbly. Serves 6