Spinach Mushroom Casserole

Ingredients:
1 lb fresh spinach, blanched, drained
1 medium portabella mushroom, sliced
1 cup oyster mushrooms, sliced
1 cup button mushrooms, sliced
1/2 cup red onions, sliced
2 tbs freshly chopped parsley
1/2 cup feta cheese
1/2 cup parmesan cheese
2 tsp salt
1 tsp pepper
1 cup milk
1/2 cup heavy cream or half and half
2 tbs flour
2 tbs butter and olive oil
Directions:

Squeeze the water from spinach and chop.
In a sauté' pan over medium heat, add oil. Sauté' red onions until fragrant and stir in sliced mushrooms, chopped parsley until soft and tender (about 10 min.).

Add chopped spinach; Season with salt and pepper. Remove from heat.

In a small saucepan, bring milk and cream to nearly boiling.
Heat a cast iron pan with butter and oil until foamy.

Add flour and whisk constantly until the flour becomes brown, but not burned.

Slowly stir in the hot milk mixture until thick. Stir in half of cheese. Season with salt and pepper.

In a 9" x 5" baking pan, pour 1 cup of cheese sauce onto the bottom.

 Pour in the spinach-mushroom mixture.

 Add another cup of cheese sauce and top with the remaining cheese. Cover the dish with foil and bake in preheated oven set to 350° for 30 minutes.

 Remove the foil and cook for another 10 minutes.