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Creamy Spinach and Mushroom Casserole
A hint of garlic infuses this great-tasting and quick-to-fix dish.
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6
Servings
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20-25 min
Prep Time
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30-40 min
Cook Time
Ingredients
- 6 Tbsp. Horizon Organic unsalted butter, room temperature, divided
- 3 cups sliced fresh mushrooms, any variety
- 1 large clove garlic, minced
- 1 pound frozen chopped spinach, thawed and squeezed dry
- 8 ounces cream cheese
- Salt and freshly ground pepper
- 1 Tbsp. melted butter combined with 1/2 cup Italian seasoned bread crumbs
Preparation
- Preheat the oven to 350 degrees.
- Butter a shallow one-quart baking dish.
- Melt two tablespoons of the butter in a large skillet.
- Add mushrooms and cook over medium heat, stirring often, until slightly softened.
- Add garlic and continue cooking until mushrooms are limp and have given up most of their moisture.
- Combine cooked mushrooms, spinach, cream cheese and remaining butter in a bowl and blend well with a wooden spoon or electric mixer.
- Spread mixture into prepared dish and sprinkle with crumb topping. (Dish can be prepared to this point and stored in the refrigerator for up to 4 days. Restore to room temperature before baking.)
- Bake in the preheated oven for 30 to 40 minutes, until nicely browned and heated through.
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