Summer Tomato Bake

Name: Summer Tomato Bake
Ingredients: 12 ounces fresh Baby Spinach; 2 tablespoons lemon juice; 4 tablespoons sour cream; 1 (3 ounce) canbroiled-in-butter canned mushrooms; 3 fresh tomatoes, peeled and thinly sliced; salt; fresh ground pepper; 12 cup grated parmesan cheese

8 ingredients

5 steps

Ingredients

12 ounces fresh Baby Spinach
2 tablespoons lemon juice
4 tablespoons sour cream
1 (3 ounce) canbroiled-in-butter canned mushrooms
3 fresh tomatoes, peeled and thinly sliced
salt
fresh ground pepper
12 cup grated parmesan cheese

Directions

1

Mix spinach with lemon juice, sour cream, and mushrooms.
2

Season with salt and pepper to taste.
3

Place in a greased casserole dish and cover with tomato slices.
4

Dust top with salt and pepper to taste, and a thick layer of parmesan cheese (you may have to use more than the recipe calls for).
5

Bake in a preheated 300 degree F oven until brown and bubbly, usually about 15 minutes.