***AWESOME SPINACH CASSEROLE***

[puppieluv]

             ***Spinach, 4 cheese & portabella mushroom casserole***

This is one of the best tasting casseroles we have ever found.  It also freezes well.  It can be a main course.  I hope you enoy it as much as we do.  If you never liked spinach before you will surely luv it after trying this recipe.

2 -3 bunches fresh spinach, stems cut off.  Blanched for 3-5 min in boiling water.

4 cheeses for layering, pick your fav's.  We use sliced or grated sharp cheddar, mozzarella, provolone and muenster.

2 large portabella mushrooms.

Seasoning to taste.

Prep:
Blanch spinach, about 3-5 min., drain.  Lay out on paper towels or drain or spin as dry as you can.

In a 3 quart casserole dish or slow cooker add a layer of spinach.  Then layer  sliced portabella mushrooms.  Then layer each of your cheeses.  Continue this layering until your out of all your ingredients, with cheese on top.

Cook on LOW for 4-6 hours or until cheese browns a little in slow cooker.  Casserole dish, bake at 350 degrees approx. 40 min. ur until cheese browns.

Remove from heat and let set for 20 minutes, drain off any excess water in bottom of pot and cut for serving intp wedges, or squares  Serve warm.

Hint:  This recipe freezes well so feel free to double it up.  You may find that you have a lot of liquid in the casserole after it cools....never fear...just drain it off as much as you can.  These ingredients all have a high liquid content but it drains off really easily after cooling and will not affect the flavor.

Bon Appetit!!!

Opt:  Add fresh sliced tomatoes, sprinkled with Parmesan  just before serving.  Or thinly sliced lemon slices.

 

Also, drop by and visit:  http://www.cafemom.com/group/countrycooking

 

 

[Jules5077]

This sounds amazing!  I was looking for a new recipe for Thanksgiving aside from the normal stuff... I think this will work perfectly!  Thanks!