Spinach Casserole

Lynn B. Duncan

  • 2 (10 oz) package chopped spinach
  • 6 Tbsp butter
  • 1/2 cup milk
  • Pinch of dry mustard
  • 1 medium can mushroom pieces
  • 1 (6 oz) can mushroom crowns
  • 1 Tbsp flour
  • 1/2 tsp salt
  • Dash of red pepper

Cook spinach according to directions, drain and mash. Saute mushroom crowns in butter; remove and set aside. Add flour to melted butter and cook until bubbly. Blend in milk and stir until smooth. Add seasonings, mushroom pieces and spinach. Put artichokes on the bottom of a buttered casserole and cover with spinach mixture.

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