8 ounces fresh mushrooms, chopped
1 medium onion, chopped, 4 ounces
2 tablespoons butter
16 ounces frozen chopped spinach, thawed and drained
2 eggs, slightly beaten
1/2 cup sour cream
Pinch ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup freshly grated Parmesan cheese

SautÚ the mushrooms and onion in butter in a medium skillet until tender and slightly browned. Add the spinach to the skillet. Stir in the eggs, sour cream, nutmeg, salt and pepper. Spoon the spinach mixture into a greased 1-1/2 quart casserole; sprinkle with the cheese. Bake, uncovered, at 350║ until bubbly and the cheese is golden brown, about 45 minutes.

Makes 6 servings
Can be frozen

Per Serving: 155 Calories; 11g Fat; 8g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

I had planned to sautÚ some zucchini and mushrooms to go with my grilled salmon but discovered that the zucchini had turned moldy. I had to come up with another side dish using ingredients I had on hand. I had a bag of frozen spinach, the mushrooms and some onions. So, I did a Google search for Spinach and Mushroom Casserole and found this one and it was already low carb. I cut the recipe in half and tweaked it a little. The original called for 4 10-ounce packages of spinach and I had 16 ounce bags. I just used one bag and added the onions. I didn't cut back on the mushrooms because I love them and I also thought they would add a little more bulk to replace the shortage of spinach. Other than increasing the amount of salt from 1/4 teaspoon to 1/2 teaspoon, and using a bit more sour cream, the rest of the recipe is pretty much as I found it. I like this very much but I wish that it was a little creamier. Every creamed spinach recipe I've ever made seems to absorb any liquid or sauce so that you can hardly tell it is there.

UPDATE: I'm not happy with how this tastes reheated the next day. It was delicious when freshly made, but the next day it tasted too much like scrambled eggs. I think I'd leave out the eggs next time and maybe add some cream cheese or other kind of cheese to help hold it together. I think the eggs make it a little too stiff too.

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