Mushroom & Spinach Casserole
Mushrooms and spinach together are one of my favorite food combinations. This casserole provided a easy platform to deliver the flavor duo seamlessly.
16oz Pasta Shells (cooked, drained, cooled to room temperature)
1-1/2c Cauliflower Puree
1-1/4c Mushrooms (sautéed, cooled to room temperature)
1/2c Onions (sautéed, cooled to room temperature)
1/2c Spinach (frozen, thawed, drained)
3/4c Tomatoes (fresh, chopped)
2T Scallions (chopped)
1t Garlic Powder
3T Potato Starch (add 2T water & mix into slurry)
1-1/2t Dijon Mustard
-Large Mixing Bowl
Preheat Oven 350F
In a blender puree mushrooms and onions until smooth. Pour in side large bowl. Add all remaining ingredients, with the exception of the shells, and mix until well combined. Fold in pasta shells.
Transfer mixture to baking dish cover with foil and bake for 25 minutes.
Uncover and bake for an additional 10 minutes (only if you like a crusty top, if not, leave covered for the full 35 minutes)
Remove from oven and serve.
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