3 pkgs. frozen chopped spinach
1 lb. fresh mushrooms
4 tbsp. (1/2 stick) butter, divided
1/4 tsp. dry mustard
2 tbsp. all-purpose flour
1 c. milk
1 tsp. salt
1 c. grated sharp cheese

Cook spinach by directions on package. Drain very well. Put spinach in casserole dish. Sauté sliced mushrooms in 2 tablespoons butter. Remove from skillet and spread over spinach. Add the rest of the butter to skillet and cook the onions, flour, salt and mustard. Add milk and cook until smooth and very thick. Add cheese to this and pour over mushrooms. Bake in 350°F oven until hot and bubbly.

Serves 10.

Submitted by: Pamela Cole