Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | (10-oz) frozen chopped spinach |
| 2 teaspoons | Butter or margarine; melted |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ½ teaspoon | Nutmeg |
| 2 tablespoons | Butter or margarine; melted |
| ¾ cup | Canned mushrooms; stems and pieces |
| 2 ounces | Cheddar cheese |
| ¾ cup | Sour cream |
| 2 tablespoons | Prepared horseradish |
| 2 teaspoons | Dijon mustard |
| ½ teaspoon | Salt |
| \N \N | Paprika |
TOPPING
Add frozen spinach to butter in skillet. Cover and cook until spinach is defrosted. Stir seasonings into spinach. Saut‚ mushrooms in butter. Add cheese and cook until melted. Combine with spinach. Pour into a shallow 2 quart buttered casserole. Combine topping ingredients (except paprika) and spread over hot spinach. Sprinkle with paprika. Broil 2 inches from heat until browned. Yield: 6 servings.
GINNA SIMPSON
(MRS. JAMES D., III)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .