Side Dishes

HG's Spinach, Mushroom, and Mozzarella Supreme

From, by Lisa Lillien (Hungry Girl)

6 Servings

  • 1 cup diced onions
  • 2 16-ounce packages frozen chopped spinach, thawed, drained, and thoroughly patted dry
  • 3 wedges The Laughing Cow Light Creamy Swiss Cheese, room temperature
  • ¾ teaspoon garlic powder
  • 1 8-ounce can sliced mushrooms, drained
  • ⅓ cup shredded fat free mozzarella cheese

Preheat oven to 350° F.

In a pan sprayed with nonstick spray, cook onions over high heat until browned, about 3 minutes.

Make sure all excess water has been removed from spinach. In a mixing bowl, combine spinach, onions, cheese wedges, and garlic powder. Mix well.

In a medium casserole dish sprayed with nonstick spray, spread half of the spinach mixture along the bottom. Layer half of the mushrooms evenly over the spinach mixture in the casserole dish. Then spread the remaining spinach mixture over the mushrooms. Layer the rest of the mushrooms over that.

Sprinkle the top of the casserole with the shredded cheese. Then place dish in the oven to cook for 25 to 30 minutes, until the shredded cheese layer begins to crisp slightly.


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