Baked Spinach and Tomatoes
Baked Spinach And Tomatoes is an moderately easy dinner. Made with 2 (10 oz. each) pkg. frozen leaf spinach, cooked according to directions, 1 tbsp. lemon juice, 1/4 c. sour cream, 1/4 lb. fresh mushrooms and 2 tbsp. butter, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 375Β°.
Sprinkle cooked spinach with lemon juice and stir in sour cream.
Set aside.
If mushrooms are small, leave them whole.
If large, remove stems and quarter heads.
Melt butter in a skillet and saute mushrooms for 5 minutes, just enough to soften.
Fold into spinach.
Slice tomatoes 1/4-inch thick. Put half of spinach-mushroom mixture into a 1 1/2-quart casserole. Sprinkle lightly with grated Cheddar.
Cover with a layer of tomato slices, half of the salt, a few gratings of pepper and more cheese.
Repeat layers using all tomatoes and all cheese.
Top with Mozzarella to seal.
Bake for about 30 minutes.
Serves 4 to 6.
π· Perfect Pairings
Complete your meal with these
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