Spinach Mushroom Casserole
2 pounds fresh spinach, stemmed, chopped and cooked
4 tablespoons butter
half a pound of mushrooms, sliced
1 cup cream sauce or heavy cream
1 cup grated cheese (swiss, gruyere or white cheddar>
half a cup buttered and toasted bread crumbs
nutmeg, salt and pepper to taste


Preheat the oven to 350
Melt 3 tablespoons in frying pan and saute the sliced mushrooms until they have absorbed some of the butter. Season with salt and pepper and add either the cream sauce or the heavy cream. Cover the bottom of a casserole with this mixture then cover with the cooked spinach, then the cheese then the bread crumbs. Bake until the spinach is buubly hot and the cheese is golden brown, around 20 minutes.

Cream Sauce
2 tbs butter
2 tbs flour
1 cup milk
salt and pepper

Melt the butter in a small heavy saucepan. Add the flour and blend with a whisk until smooth over the medium low heat. Gradually add the milk whisking constantly; cook until the mixture is thickened and smooth, about 2-3 minutes. Season with salt and pepper to taste