Spinach Casserole With Water Chestnuts - cooking recipe

Ingredients

2 lb. fresh spinach or 2 (10 oz.) pkg. frozen chopped spinach
salt and pepper to taste
1 (8 oz.) can water chestnuts, sliced
3/8 c. (6 Tbsp.) butter, divided
3 Tbsp. heavy cream
pinch of grated nutmeg
2 onions, chopped
4 large tomatoes, peeled and chopped or 1 (1 lb.) can tomatoes, drained and chopped
1 c. buttered bread crumbs

Preparation

Wash spinach well and remove tough stems.
Cook with 1 tablespoon water and 1 teaspoon salt for 10 minutes, or until tender.
Drain well and chop fine.
(If using frozen spinach, prepare according to package directions; drain well.)
Return drained spinach to pan.
Add water chestnuts, 3 tablespoons butter, cream and seasonings to taste.
Place in a buttered casserole.