Spinach Casserole With Water Chestnuts

• 2 lb. fresh spinach or 2 (10 oz.) pkg. frozen chopped spinach
• salt and pepper to taste
• 1 (8 oz.) can water chestnuts, sliced
• 3/8 c. (6 Tbsp.) butter, divided
• 3 Tbsp. heavy cream
• pinch of grated nutmeg
• 2 onions, chopped
• 4 large tomatoes, peeled and chopped or 1 (1 lb.) can tomatoes, drained and chopped
• 1 c. buttered bread crumbs

1. Wash spinach well and remove tough stems.
2. Cook with 1 tablespoon water and 1 teaspoon salt for 10 minutes, or until tender.
3. Drain well and chop fine.
4. (If using frozen spinach, prepare according to package directions; drain well.)
5. Return drained spinach to pan.
6. Add water chestnuts, 3 tablespoons butter, cream and seasonings to taste.
7. Place in a buttered casserole.

fresh spinach, salt, water chestnuts, butter, heavy cream, nutmeg, onions, tomatoes, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346140 (may not work)