2 c. chopped mushrooms
1/4 c. butter
4 pkgs. frozen spinach, thawed
4 eggs
3/4 c. sour cream
1/8 tsp. nutmeg
1/2 tsp. pepper
1/2 tsp. salt
1/4 c. Parmesan

Saute mushrooms in butter in medium skillet until tender, about 10 minutes. Drain thawed spinach thoroughly; stir into skillet. Stir in eggs, sour cream, nutmeg, salt and pepper. Spoon mixture into greased 1 1/2 quart casserole; sprinkle with Parmesan cheese. Bake in preheated 350 degree oven until hot, about 45 minutes.

NOTE: Casserole can be assembled 3-4 hours in advance and refrigerate covered; increase baking time to 50-55 minutes. Serves 12.