From the Oven
Spinach Casserole
Prep Time: 20 min | Cook Time: 40 min | Servings: 8 | Calories: 303
0 Reviews
Prep Time
20 min
Cook Time
40 min
Servings
8
Calories
303
Put this casserole together today and enjoy tasty layers of sautéed crimini mushrooms with onions, wilted baby spinach and melted Sargento® Shredded 4 State Cheddar® Cheese along with whisked eggs and zesty spices. Each helping of this casserole will be exquisitely cheesy and savory with rich flavors from fresh ingredients.
Ingredients
- 2 bags (10 oz. each) baby spinach leaves
- 2 Tbsp. olive oil or butter
- 3/4 cup thinly sliced shallots or chopped sweet onion
- 2 packages (8 oz. each) sliced baby bella (crimini) or button mushrooms
- 1/2 cup dry white wine or dry vermouth
- 6 large eggs
- 1/2 cup half-and-half or milk
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. grated nutmeg
- 1-7/8 cups (7.5 oz.) Sargento® Shredded 4 State Cheddar® Cheese, divided
Directions
- Bring a large saucepan of water to a boil. Stir in all of spinach leaves; cook 1 to 2 minutes or just until spinach wilts. Transfer to a colander to drain and cool.
- Meanwhile, heat oil in a large deep skillet over medium heat. Add shallots; cook 3 minutes, stirring frequently. Add mushrooms; cook 5 minutes or until mushrooms give up their liquid and liquid evaporates. Stir in wine; cook 8 minutes, stirring occasionally.
- In a large bowl, beat eggs. Stir in half-and-half, salt, pepper and nutmeg. With hands, squeeze out excess water from drained spinach; coarsely chop. Stir into egg mixture. Stir in 1-1/2 cups cheese and the mushroom mixture; transfer to lightly greased 9 x 9-inch baking dish. (At this point casserole may stand at room temperature up to 2 hours before baking. Or, cover and refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking.)
- Bake in a preheated 375°F oven 35 to 40 minutes or until puffed and golden brown. Sprinkle with remaining cheese; let stand 5 minutes before serving to melt cheese.
