Mushroom and Spinach Casserole

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                            FOOD FUNNY
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Thanks to Freddie Johnson for submitting this one:

My Uncle Joe was arrested for selling home-stilled whiskey. His lawyer
put him on the stand and asked the jurors to look carefully at his
client. "Now, ladies and gentleman of the jury," concluded the lawyer,
"you've looked carefully at the defendant. Can you sit there in the jury
and honestly believe that if my client had a quart of whiskey he would sell it?"

He was acquitted.

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                            TODAY'S RECIPE
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Use fresh spinach in this recipe if you have it. Otherwise, I think that
frozen chopped spinach is almost as good, and it's a good thing to keep on hand in the freezer.

Mushroom and Spinach Casserole

2 Tbs (30 ml) butter
1 lb (450 g) mushrooms, chopped
2 Tbs (30 ml) lemon juice
1 tsp (5 ml) dried tarragon
Salt and freshly ground pepper to taste
2 cups (500 ml) cooked spinach, thoroughly drained and seasoned with salt, pepper, and a grating of fresh nutmeg
1/2 lb (225 g) dried egg noodles, cooked according to package directions, drained and tossed with 2 Tbs (30 ml) butter
1/2 cup (125 ml) freshly grated Parmesan cheese

Heat the butter in a large skillet over moderate heat and saute the
mushrooms until tender and lightly browned, about 5 minutes. Stir in the
lemon juice, tarragon, salt, and pepper and set aside. Place the
seasoned spinach in a greased baking dish, followed by the mushroom
mixture, the buttered noodles, and the Parmesan cheese. Bake in a 350F
(180C) oven just to heat through, about 10 minutes.
Serves 4 to 6.
Received on Sat Apr 3 12:47:06 2010