Recipe info Category: Casseroles Recipe: Mushroom Florentine Casserole Rating: 4.00 Contributor: n/a

Mushroom Florentine Casserole 1 cup Savory Crunch -- see recipe below 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 Savory Crunch Recipe: 1 cup Bisquick baking mix 1 cup Wheat germ 1 cup Parmesan cheese; grated 1/4 teaspoon Garlic powder 1/2 cup Butter or margarine; firm Savory Crunch: Mix Bisquick, wheat germ, Parmesan cheese and garlic powder. Cut in firm butter thoroughly. Spread in ungreased rectangular pan, 13 X 9 X 2". Bake uncovered until golden brown, 18-20 minutes. Stir with fork to crumble; cool. Store in tightly covered container in refrigerator. Makes about 3 1/2 cups crunch. _______________ 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.

Email this Mushroom Florentine Casserole recipe to a friend Your email address: Your friends address:

Rate this recipe Very good Good Average Poor Very Poor