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

Saute mushrooms in butter in large skillet until tender. Drain spinach thoroughly; stir into skillet. Stir in eggs, sour cream, nutmeg, salt and pepper. Spoon into greased 1 1/2 quart casserole; sprinkle with cheese. Bake in 350 degree oven until hot. Serves 12.