Here’s an easy side dish using frozen spinach in a creamy sauce, with mushrooms and a touch of horseradish and nutmeg.
Spinach-Mushroom Bake
5 packages (9 or 10 ounces each) frozen chopped spinach, thawed
1/4 cup butter
2 cups chopped mushrooms
1/4 cup chopped onion
1-1/3 cups freshly grated Parmesan cheese, divided
3/4 cup sour cream
3/4 cup whipping cream
1 teaspoon horseradish
1 teaspoon freshly grated nutmeg or ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
Additional freshly grated Parmesan, optional
1. Heat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.
2. Drain spinach in a large colander and press or hand-squeeze out all water and place in a large mixing bowl; set aside.
3. Melt butter in a large skillet and saute mushrooms and onions over medium heat until softened,
about 5-7 minutes. Add mixture to spinach in the bowl, along with 1 cup of the Parmesan cheese, sour cream, whipping cream, horseradish, nutmeg, salt, and pepper, and stir until well mixed.
4. Spread the spinach mixture in prepared baking dish and sprinkle with the remaining 1/3 cup of Parmesan cheese. Bake for about 20 minutes or until set. Serve hot with additional grated Parmesan, if desired. Serves 8.
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