"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bennett- Spinach and Mushroom Casserole Recipe

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This recipe for Bennett- Spinach and Mushroom Casserole, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanie Kvach
Added: Thursday, February 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 onion- chopped
1 small pkg of fresh mushrooms
2 T butter
1 egg- beaten
2 pkgs frozen spinach

1 can Campbell's mushrooms soup
1/2 c milk
1 c Jack or mozzarella cheese shredded.

Directions:
Directions:
Thaw spinach, drain, chop and pat dry.
Wash mushrooms and separate stems from top. Chop stems and onions and sauté in butter with mushroom tops until onions are clear. Remove tops and reserve for later.

Mix egg, milk and soup in large bowl, add sautéed onion and stem mixture, spinach and cheese and mix well.

Pour mixture into well greased 9 x 13 baking dish.
Arrange mushroom tops on top of spinach mixture.

Bake 350 fro 35 min.
º

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a wonderful elegant casserole from Aunt Jody. A favorite dish that our family serves at Christmas.

 

 

 

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