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| Mushroom Florentine Casserole |
1 cup Savory Crunch -- see recipe
10 ounces frozen chopped spinach -- thawed and well
-- drained
1 can condensed cream of mushroom soup -- (10 3/4 oz.)
1/2 teaspoon Worcestershire sauce
1 1/2 cups mushrooms -- sliced
Lemon wedges
|Heat oven to 400 degrees.
Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate;
arrange mushrooms on top.
Sprinkle Savory crunch evenly over mushrooms.
Bake uncovered until hot and bubbly, about 20 minutes.
Serve with lemon wedges.
Makes 5 or 6 servings.
10 ounces frozen chopped spinach -- thawed and well
-- drained
1 can condensed cream of mushroom soup -- (10 3/4 oz.)
1/2 teaspoon Worcestershire sauce
1 1/2 cups mushrooms -- sliced
Lemon wedges
|Heat oven to 400 degrees.
Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate;
arrange mushrooms on top.
Sprinkle Savory crunch evenly over mushrooms.
Bake uncovered until hot and bubbly, about 20 minutes.
Serve with lemon wedges.
Makes 5 or 6 servings.
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