3 tablespoons butter
2 cups light cream
3 tablespoons grated onion
2 packages frozen spinach, thaw and drain
1 pound chopped mushrooms
3 tablespoons grated Swiss cheese
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
Saute onions and mushrooms in butter for 5 minutes. Blend in flour,
salt, pepper and nutmeg. Gradually add cream, stirring to boiling
Taste for seasoning. In buttered casserole, spread half the spinach;
cover with half of the mushroom sauce, then repeat.
Sprinkle with the grated cheese. Set in pan of hot water. Bake 40
minutes at 325ºF.
Serves 6 - 8.