Sunday, November 14, 2010
Spinach Mushroom Casserole
I am getting fairly good at making casseroles since I work in the evenings and it is much easier on Michelle if I leave her things like a casserole that she can just pop in the oven.
Today I don't have to work but I wanted to try out a new casserole of my own making.
1 lbs sliced fresh mushrooms
1 package 2.5 oz bacon bits (in our store they are in the salad dressing section)
1 lb. package of chopped spinach
2 8 oz packages of Mexican shredded cheese (or any other mix of shredded cheese that you like)
2 cans cream of mushroom soup
about 1/2 cup milk
2 stalks green onions, cut up
bacon grease for cooking (or I suppose you could use shortening or butter but it won't be as good)
Put onion and mushroom in frying pan that has a couple tablespoons of melted bacon grease in it. Cook until the mushrooms are slightly browned and juicy, add bacon bits, cook a little more. Put spinach in large bowl, add cans of cream of mushroom and milk, mix. Add cooked mushroom mixture, mix. Add 1 package of the cheese mix well. Pour into 9 x 13 inch baking dish. Spread other package of cheese over evenly over the top. Bake approximately 30 minutes at 350 degrees, until cheese is melted and sides are bubbly.
This turned out a little bit sloppy although my family ate it plenty fast. Next time I would add some rice, I think.
Part 2 A few changes
I made this casserole today but had to make a few changes. I put in a pound of real bacon broken up instead of the bacon bits, then I found that I didn't have any cream of mushroom soup so substituted cream of chicken and I did add just one bag of boiling bag rice (boiled already then added to the mix before it went into the oven).
I myself really liked this second casserole better than the first and this is how I will make it from now on.