Mushroom Florentine Casserole
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
savory crunch
|
* |
| 10 | ounces |
spinach
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 ½ | cups |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
savory crunch
|
* |
| 289 | ml/g |
spinach
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 355 | ml |
mushrooms
sliced |
|
Directions
Heat oven to 400℉ (200℃).
Mix spinach, soup and Worcestershire sauce in ungreased pie plate; arrange mushrooms on top.
Sprinkle Savory crunch evenly over mushrooms.
Bake uncovered until hot and bubbly, about 20 minutes.
Serve with lemon wedges.
