Spinach And Mushroom Casserole

Spinach And Mushroom Casserole l lbs fresh spinach or 20 ounces frozen spinach 3 tablespoons butter 3 tablespoons onions, grated 1 lb mushroom, chopped 3 tablespoons flour 1 teaspoon salt (to taste) 1⁄4 teaspoon white pepper 1⁄4 teaspoon nutmeg 2 cups light cream 4 tablespoons swiss cheese, grated Preheat oven to 325 degrees. Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing. Melt butter in saucepan, saute onion and mushrooms for 5 minutes. Blend in flour, salt, pepper and nutmeg. Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes. Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce. Sprinkle with cheese. Place in a shallow pan of hot water. Bake for 45 minutes.