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Spinach and Corn Bake Recipe

2 years ago

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 Corny Bake
Corny and cheesy- you get the best of both worlds. Spinach? What Spinach?
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Servings
MetricUS Imperial
Ingredients
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt 2 tablespoons of butter in a saute pan.
  2. Add mushrooms and a pinch of salt.
  3. Mix well, the mushrooms should be well coated with the butter.
  4. Saute the mushrooms on medium heat till all the water dries off and the mushroom turn a brown color. This should take 10 minutes. Keep aside.
  5. In another vessel, steam the spinach. Cover and let it cook on low heat for 10 minutes. The spinach will wilt and let off water.
  6. Uncover and cook till the water dries off. Mash with a fork and keep aside.
  7. Rinse and drain corn and keep aside.
  8. Melt 3 tablespoons butter in a vessel and add flour.
  9. Cook over low heat for 3 minutes stirring with a whisk.
  10. Add milk and keep whisking until the sauce becomes thick and smooth. This should 4 to 5 minutes. Add salt and pepper and mix.
  11. If the consistency gets too thick add a few tablespoons of milk and whisk. The sauce should be thick and smooth like a custard.
  12. Off the heat, add cheese and whisk well.
  13. Add the spinach, corn and mushrooms to this sauce. Taste for seasonings.
  14. Lightly grease an oven proof dish and pour the mixture into it. Top with grated cheese.
  15. Bake at 350 degrees for 15 to 20 minutes until the cheese on top melts and the edges are bubbling. Serve hot with garlic bread.
Recipe Notes

If the consistency of the sauce gets too thick add a few tablespoons of milk and whisk. The sauce should be thick and smooth like a custard.

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