Mushrooms Florentine

 

 

2
10-ounce packages frozed chopped spinach
1/2
teaspoon salt
1/4
cupchopped onion
2
tablespoons butter, melted
1
cup grated Cheddar cheese
1
pound fresh mushrooms
4
tablespoons butter
1/4
teaspoon garlic powder

 

 

Cook spinach according to package directions.  Drain well and squeeze out excess liquid.

 

Spoon spinach evenly into bottom of shallow casserole.  Sprinkle with salt, onion, 2 tablespoon melted butter and 1/2 cup grated cheese.

 

Quickly rinse and dry mushrooms.  Sauté in 4 tablespoon butter until just crisp-tender.  Spoon mushrooms over cheese layer in casserole.  Sprinkle lightly with garlic powder and top with 1/2 cup cheese.

 

Bake in preheated 350° oven 20 to 25 minutes or until bubbly. 

 

Serves 6.