Spinach and Mushroom Casserole
2 tablespoons butter
1 pound fresh mushrooms, sliced
2 (10 ounce) packages fresh spinach, rinsed and stems removed
1 teaspoon salt
4 tablespoons butter, melted
1/4 cup finely chopped onion
1 1/2 cups shredded Cheddar cheese, divided
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
Bake in preheated oven for 20 minutes.