2 lb. fresh mushrooms
4 (10 oz.) frozen chopped spinach (or broccoli)
2 tsp. salt
1 c. chopped onion
4 tbsp. melted butter
2 cartons whipped cream
2 c. shredded Cheddar cheese
Garlic salt to taste
9x13 inch pan

Wash and drain mushrooms, slice off stems. Saute caps and stems until brown. Line 9 x 13 inch pan with cooked spinach (or broccoli). Make sauce with cream and cheese. Bring to a simmer, let stand about 5 minutes. Pour over the spinach (or broccoli). Bake 20 minutes at 350 degrees.