Post by Granny Smith on Apr 13, 2008 12:05:57 GMT -5
Tomato-Spinach Casserole
contributed by riverwalk
1 pkg. (10 oz.) frozen chopped spinach
1 tbsp. lemon juice
2 tbsp. sour cream
1/2 lb. fresh mushrooms sliced
3 tbsp. butter or margarine
2 large tomatoes, sliced
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Parmesan cheese
1/2 cup shredded Monterey Jack cheese
Cook spinach according to package directions, drain. Spread spinach in bottom of well-buttered, shallow 8-inch casserole dish or pie pan. Sprinkle with lemon juice and dot with sour cream.
Sautee mushrooms in butter for 2 min. or until lightly browned. Pour mushrooms over spinach.
Top with sliced tomatoes, arranging them in overlapping layers over the mushrooms. Sprinkle with salt, pepper, Parmesan cheese and Monterey Jack cheese. (Casserole may be covered and refrigerated at this point for later heating.)
Bake at 375 degrees until bubbly and hot. Serve immediately.
contributed by riverwalk
1 pkg. (10 oz.) frozen chopped spinach
1 tbsp. lemon juice
2 tbsp. sour cream
1/2 lb. fresh mushrooms sliced
3 tbsp. butter or margarine
2 large tomatoes, sliced
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Parmesan cheese
1/2 cup shredded Monterey Jack cheese
Cook spinach according to package directions, drain. Spread spinach in bottom of well-buttered, shallow 8-inch casserole dish or pie pan. Sprinkle with lemon juice and dot with sour cream.
Sautee mushrooms in butter for 2 min. or until lightly browned. Pour mushrooms over spinach.
Top with sliced tomatoes, arranging them in overlapping layers over the mushrooms. Sprinkle with salt, pepper, Parmesan cheese and Monterey Jack cheese. (Casserole may be covered and refrigerated at this point for later heating.)
Bake at 375 degrees until bubbly and hot. Serve immediately.