Baked Spinach And Tomatoes

• 2 (10 oz. each) pkg. frozen leaf spinach, cooked according to directions
• 1 Tbsp. lemon juice
• 1/4 c. sour cream
• 1/4 lb. fresh mushrooms
• 2 Tbsp. butter
• 2 large ripe tomatoes
• 5 to 6 Tbsp. grated Cheddar cheese
• 1 tsp. salt
• freshly ground black pepper to taste
• thin slices of Mozzarella cheese

1. Preheat oven to 375u0b0.
2. Sprinkle cooked spinach with lemon juice and stir in sour cream.
3. Set aside.
4. If mushrooms are small, leave them whole.
5. If large, remove stems and quarter heads.
6. Melt butter in a skillet and saute mushrooms for 5 minutes, just enough to soften.
7. Fold into spinach.
8. Slice tomatoes 1/4-inch thick. Put half of spinach-mushroom mixture into a 1 1/2-quart casserole. Sprinkle lightly with grated Cheddar.
9. Cover with a layer of tomato slices, half of the salt, a few gratings of pepper and more cheese.
10. Repeat layers using all tomatoes and all cheese.
11. Top with Mozzarella to seal.
12. Bake for about 30 minutes.
13. Serves 4 to 6.

frozen leaf spinach, lemon juice, sour cream, fresh mushrooms, butter, tomatoes, cheddar cheese, salt, freshly ground black pepper, thin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168535 (may not work)