Florentined Fish Casserole

3 pkgs. (10-oz. each) frozen chopped spinach
2 small cans drained mushrooms
3 c. sour cream
4-1/2 T. flour
3/4 c. chopped green onions, including some tops
Juice of 1-1/2 lemons (to taste)
3 tsp. salt
3 lbs. thin fillets (skinned)
2 T. butter
Paprika

Cook spinach according to directions. Drain. Let cool a little and squeeze dry.

Blend sour cream with flour, green onions, lemon juice, and salt. Combine half of this mixture with spinach and spread over bottom of a shallow baking dish (about 10 x 15). Arrange fillets on spinach, overlapping as needed. Dot with butter. Spread remaining sour cream evenly over fillets, leaving a border to show spinach, if you like. Dust lightly with paprika. (At this point, you can refrigerate the dish until ready to cook.)

Bake in moderately hot oven (375F) for 25 minutes, or until fish flakes when broken with fork.

Makes about 8 servings