Creamy Spinach and Mushroom Casserole

This creamy spinach and mushroom casserole combines the earthy flavors of sautéed spinach and mushrooms with a rich, velvety mushroom soup base. Enhanced by the aromatic trio of onion, garlic, and a touch of margarine, this dish is a delightful balance of traditional comfort food and modern creativity. Perfect as a side dish or a light main course, it meets vegetarian and gluten-free dietary requirements.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons margarine
• 1 tablespoon vegetable oil
• 1 can (10.5 oz) mushroom soup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated cheese (optional for topping)
• 1/2 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat the vegetable oil and margarine over medium heat.
3. Add the chopped onion and garlic, sautéing until the onion is translucent.
4. Stir in the chopped spinach and cook until wilted, about 3 minutes.
5. In a mixing bowl, combine the sautéed spinach mixture with the mushroom soup, salt, and pepper. Mix well.
6. Transfer the mixture to a greased baking dish.
7. If desired, sprinkle grated cheese and breadcrumbs on top for added texture.
8. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
9. Let cool slightly before serving.