Recipe courtesy of Mary Berg
Creamed Spinach and Mushroom Casserole
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- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 19 mg
- Sodium
- 533 mg
For a meal-in-a-bowl, golden hash browns make the perfect shingles atop a hearty house of Creamed Spinach and Mushroom Casserole.
- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 19 mg
- Sodium
- 533 mg
Ingredients
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Directions
- Preheat your oven to 425 degrees F and lightly grease an 8- or 9-inch baking dish with nonstick cooking spray.
- Place a large skillet over medium heat. Add in the mushrooms and season with salt and pepper. Cook the mushrooms in the dry skillet until they release some of their moisture and begin to pick up a little color, about 5 minutes.
- Add in the butter and shallot and continue to cook until the shallot is tender and lightly golden, about 3 minutes. Stir in the garlic and cook for 30 seconds. Sprinkle over the flour, stir well to combine and allow the flour to toast for about a minute. Switch to a whisk and, while whisking constantly, slowly incorporate the vegetable broth and milk. Bring to a simmer and cook until thickened, 1 to 2 minutes.
- Whisk in the mustard, Parmesan and nutmeg and season with more salt and pepper, if needed. Stir in the spinach and parsley and transfer the mixture to the prepared baking dish. Top with the frozen hashbrown patties or tots.
- Bake the casserole until golden brown and bubbling, 25 to 30 minutes. Allow the casserole to rest for 5 minutes before serving.
