TWO CHEESE SPINACH AND MUSHROOM CASSEROLE

This delectable concotion can be a vegetarian entree or a tasty side casserole.  I served it to guests recently.  My friend  Lynne called it “ambrosia.”  Recipe serves 4 to 6.

12 ounces fresh, well-washed, stemless, torn spinach leaves

1 cup water

1/4 teaspoon garlic powder or two minced garlic cloves

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

3 tablespoons butter

8 ounces sliced fresh mushrooms

1/2 cup chopped onion

2 to 3 ounces cubed light cream cheese

1 1/2 cups grated cheddar cheese

Tomato slices

Preheat oven to 325 F. Spray an oven-proof casserole dish with non-stick coating.

Place spinach with water in a samll saucepan.  Bring to boil.  Cook 5 minutes.  Transfer spinach to a sieve and press out excess liquid with the back of a long-handled mixing spoon.  Retun to pan.  Stir in garlic powder or minced garlic, salt, pepper, cayenne and nutmeg into drained spinach.  Mix well.

In a skillet, melt butter over medium heat and saute mushrooms and onion until tender.

Place cream cheese and the mushroom mixture in an even layer over the bottom of the prepared casserole dish.  Top with an even layer of the seasoned spinach and sprinkle with grated cheddar.  Top with tomato slices.  Bake for 20 minutes or until throughly heated.