Creamed Spinach & Mushroom Casserole

I got this recipe from the back of the Farm Stand spinach bag. Super easy and yummy. Perfect for Crossfitter’s doing Paleo or ZONE diets!
1 tablespoon butter
1 (8 ounce) package sliced mushrooms
½ cup chopped onions
1 tablespoon chopped garlic
1/8 teaspoon cayenne pepper
1 (16 ounce) package Fresh Spinach
¼ cup almond meal or all-purpose flour
1 cup of milk, Coconut Milk or half & half
1 tablespoon Dijon mustard
1 cup shredded parmesan cheese (I only used 1/4 cup)
Optional: 1 cup shredded gruyere or Swiss cheese (I didn’t add this in mine)
In a large skillet, melt butter over medium heat. Add mushrooms, onions, garlic and cayenne pepper; salt and pepper to taste.
Saute’ until mushrooms are softened (about 3-5 minutes). Add spinach in batches until spinach is completely wilted.
Stir in almond meal or flour and cook for one minute. Stir in milk and mustard, cook, stirring constantly until thickened.
Add in ½ cup of gruyere cheese and ½ cup of the parmesan cheese; salt and pepper to taste. Mix until well combined.
Transfer to a 2-Quart baking dish that has been sprayed with cooking spray. Sprinkle remaining cheeses on the top. Bake in preheated 375 degree oven for 30 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.