Tomato Spinach Casserole

This is my lost recipe. Now it's been found! I've missed it for 12 years. It's one of my favorite side vegetable dishes. So easy to make, so beautiful on the buffet and full flavored. My vegetarian friends love it except for the ones who can not tolerate mushrooms. I think you could add some tofu to replace the mushrooms.

Serves 4
Preparation time: 20 minutes
Baking time: 25 minutes
Oven temperature: Preheat to 375F

Cheese melds the tomatoes, mushroom and spinach together to make a boldly flavored accompaniment to meats.
Or
Serve with spring salad greens as a vegetarian main dish.
1 pkg. (10 oz. ) frozen chopped spinach
1 Tbsp. lemon juice
2 Tbsp. sour cream
½ lb. fresh mushrooms, sliced (about 8)
2 Tbsp. butter
2 large tomatoes, sliced
½ tsp. salt
¼ tsp. pepper
½ cup shredded Parmesan cheese
½ cup shredded Monterey Jack cheese

1.Cook spinach according to package directions, drain well.
2.Spread spinach in bottom of well-buttered, shallow 8-inch casserole dish or pie pan.
3.Sprinkle with lemon juice and dot with sour cream.
4.Sauté mushrooms in butter for 2 minutes or until lightly browned. Pour mushrooms over spinach
5.Top with sliced tomatoes, arranging them in overlapping layers over the mushrooms.
6.Sprinkle with salt, pepper, Parmesan cheese and Monterey Jack cheese.
(casserole may be covered and refrigerated at this point for later heating).
7.Bake at 3750F until bubbly and hot (25 min). Serve immediately.