From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 10 to 12 ounces fresh spinach
  • 2 tablespoons lemon juice
  • 4 tablespoons sour cream
  • 1 can (3 ounces) broiled-in-butter mushrooms
  • 3 fresh tomatoes, peeled and thinly sliced
  • Salt and pepper
  • Parmesan cheese

Chop spinach in blender or with scissors.  Mix with lemon juice, sour cream and mushrooms.  Season with salt and pepper.  Place in buttered casserole and cover with tomato slices.  Dust with salt and pepper and a thick layer of Parmesan cheese.  Bake at 300 degrees until brown and bubbly, about 15 minutes.

SERVES: 4 - 6

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