Party Mushrooms-Spinach
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
mushrooms
fresh |
|
| 6 | tablespoons |
butter
or margarine, divided |
|
| 10 ¾ | ounces |
soup, cream of chicken
condensed |
|
| ¼ | cup |
milk
|
|
| 2 | packages |
spinach
frozen creamed, thawed, 9 ounces each |
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 1 ½ | cups |
croutons
plain |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
mushrooms
fresh |
|
| 9E+1 | ml |
butter
or margarine, divided |
|
| 310.7 | ml/g |
soup, cream of chicken
condensed |
|
| 59 | ml |
milk
|
|
| 2 | packages |
spinach
frozen creamed, thawed, 9 ounces each |
|
| 0.6 | ml |
black pepper
ground |
|
| 355 | ml |
croutons
plain |
|
Directions
Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.
In large skillet, melt 5 tablespoons butter.
Add mushrooms; sauté 5 minutes.
Stir in chicken soup, milk, spinach and black pepper.
Cook and stir until mixture comes to boiling point.
Pour into 2-quart casserole.
In small saucepan, melt remaining 1 tablespoon butter.
Stir in croutons.
Sprinkle over casserole.
Bake uncovered, in preheated moderate 375 degree F oven until hot and bubbly, about 5 minutes.
