Spinach And Mushroom Egg Casserole Recipe

Name: Spinach And Mushroom Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 3/4 cup cottage cheese (small curd); 6 eggs; 1 (10 ounce) package frozen chopped spinach; 2 cups fresh mushrooms (sliced); 1/2 cup onion (finely chopped); 1/2 cup celery (finely chopped); 1/2 cup flour; 2 cups colby-monterey jack cheese (finely shredded); 4 tablespoons margarine; 1 teaspoon pepper (coarsley ground); 1 teaspoon salt (or salt substitute); 1/4 teaspoon paprika

Servings: persons

1 cup milk
3/4 cup cottage cheese (small curd)
6 eggs
1 (10 ounce) package frozen chopped spinach
2 cups fresh mushrooms (sliced)
1/2 cup onion (finely chopped)
1/2 cup celery (finely chopped)
1/2 cup flour
2 cups colby-monterey jack cheese (finely shredded)
4 tablespoons margarine
1 teaspoon pepper (coarsley ground)
1 teaspoon salt (or salt substitute)
1/4 teaspoon paprika

1
Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
2
Cook frozen spinach according to package directions, adding salt to the water.
3
Drain spinach and set aside.
4
In small pan, saute onion and celery in margarine until both are soft (but not brown).
5
Combine spinach and sauted onions and celery, mixing well. Set aside.
6
In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
7
Add pepper and salt to egg mixture. Set aside.
8
Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
9
Spread spinach mixture over the layer of cottage cheese.
10
Place a layer of sliced mushrooms over the spinach layer.
11
Pour egg mixture over the mushroom layer.
12
Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
13
At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
14
Bake in oven at 350 for 40 minutes or until firm in the center.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup milk, 3/4 cup cottage cheese (small curd), 6 eggs, 1 (10 ounce) package frozen chopped spinach, and more.

Yes, Spinach And Mushroom Egg Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach And Mushroom Egg Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions