Spinach Casserole Recipe

Name: Spinach Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 red onion, thinly sliced; 2 oz. baby mushrooms, sliced; 1/2 T. EVOO; 1/4 tsp. salt; 1/4 tsp. pepper; 1 (10 oz.) pkg. frozen chopped spinach, thawed; 1 (8 oz.) cottage cheese; 1/2 C. grated Pecorino; 1/2 C. grated sharp cheddar cheese; 2 eggs, lightly beaten; 1 1/2 T. flour

Servings: persons

1/2 red onion, thinly sliced
2 oz. baby mushrooms, sliced
1/2 T. EVOO
1/4 tsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (8 oz.) cottage cheese
1/2 C. grated Pecorino
1/2 C. grated sharp cheddar cheese
2 eggs, lightly beaten
1 1/2 T. flour

1
Heat oven to 375 degrees.
2
In a lg. skillet, saute onion and mushrooms in the oil over med. high heat until softened, about 5 min. Add salt and pepper.
3
Squeeze the spinach to remove as much liquid as possible. In a lg. bowl, stir together the spinach, the cooked onions and mushrooms, the cottage cheese, and the grated cheeses.
4
Mix the eggs and flour.
5
Pour the mixture into a lightly greased 1 1/2-2 qt. casserole and bake 40-45 min.
6
You can add 2 oz. of pimientos for color.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 red onion, thinly sliced, 2 oz. baby mushrooms, sliced, 1/2 T. EVOO, 1/4 tsp. salt, and more.

Yes, Spinach 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.

Spinach Casserole

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