| Servings: 4 |
Total calories per serving: 379 |
Total sodium per serving: 281mg |
Ingredients
- 2 lbs fresh spinach or 20 oz frozen (thawed)
- 3 tablespoons unsalted butter
- 3 tablespoons onions, grated
- 1 lb mushrooms, chopped
- 3 tablespoons flour
- 1 teaspoon 21 Salute
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon nutmeg
- 2 cups light cream
- 4 tablespoons low sodium Swiss cheese, grated
Directions
Preheat oven to 325 degrees.
Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
Melt butter in saucepan, sauté onion and mushrooms for 5 minutes.
Blend in flour, 21 Salute, pepper and nutmeg.
Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
Sprinkle with cheese.
Place in a shallow pan of hot water.
Bake for 45 minutes.
Author unknown,
