Spinach Souffle

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Spinach Souffle

3 Tbsp butter
2 cups light cream
3 Tbsp grated onion
2 packs frozen spinach, thawed, drained & squeezed dry
1 pound mushrooms, chopped
3 Tbsp Gruyere or Swiss cheese, grated
3 Tbsp flour
2 tsp salt
1/4 tsp nutmeg
1/4 tsp white pepper

Preheat oven to 325 degrees F.

Saute onions and mushrooms in butter until soft. Blend in flour, salt, pepper and nutmeg. Gradually add cream, stirring to boiling point. In buttered casserole, spread half the spinach; cover with half of
the mushroom sauce, then repeat. Sprinkle with the grated cheese. Set in a pan of hot water and bake for 40 minutes.

   

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