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Creamed Spinach and Mushroom Casserole
Packed with flavour and nutritious ingredients, this creamed spinach and mushroom casserole is topped with crispy hashbrowns to give it texture.
YIELDS
4
TO
6
Ingredients
- 227 g cremini mushrooms, sliced
- Kosher salt and black pepper
- 2 tablespoons butter
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1/2 cup (125 ml) low-sodium vegetable broth
- 1 cup (250 ml) milk
- 1 teaspoon Dijon mustard
- 1/2 cup (40 g) finely grated Parmigiano Reggiano cheese
- Pinch freshly grated nutmeg
- 227 g cooking spinach
- 2 tablespoons finely chopped parsley
- 350 to 400 g frozen hashbrown patties or potato tots
Directions
- Heat your oven to 425°F and lightly grease an eight or 9-inch baking dish with non-stick cooking spray.
- Place a large skillet over medium heat. Add in the mushrooms and season with salt and pepper. Cook the mushrooms in this dry skillet until they release some of their moisture and begin to pick up a little colour, about 5 minutes.
- Add in the butter and shallot and continue to cook for 3 minutes or until the shallot is tender and lightly golden. Stir in the garlic and cook for 30 seconds. Sprinkle over the flour, stir well to combine, and allow the flour to toast for about a minute. Switch to a whisk and, while whisking constantly, slowly incorporate the vegetable broth and milk. Bring to a simmer and cook until thickened about 1 to 2 minutes.
- Whisk in the mustard, cheese, and nutmeg and season with more salt and pepper, if needed. Stir in the spinach and parsley and transfer the mixture to the prepared baking dish. Top with the frozen hashbrown patties or tots.
- Bake the casserole for 25 to 30 minutes or until golden brown and bubbling. Allow the casserole to rest for 5 minutes before serving. Enjoy!
