Ingredients for Spinach And Mushroom Egg Casserole
- 1 cup 2% milk
- 8 oz cottage cheese
- 6 large eggs
- 10 oz frozen spinach
- 8 oz sliced mushrooms
- 1/2 medium onion, chopped
- 2 stalks celery, chopped
- 1/4 cup all-purpose flour
- 4 oz shredded Colby/Monterrey Jack cheese
- 2 tbsp margarine
- 1/4 tsp black pepper
- pinch of salt
- Paprika
- cooking spray
- salt substitute (to taste)
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How to Make Spinach And Mushroom Egg Casserole
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan with cooking spray.
- Cook 10 oz frozen spinach according to package directions, adding a pinch of salt to the water. Drain thoroughly and set aside.
- In a small pan, sauté 1/2 medium onion and 2 stalks celery, chopped, in 2 tbsp margarine until softened.
- Combine the cooked spinach, sautéed onions, and celery; mix well and set aside.
- In a medium bowl, whisk together 6 large eggs and 1 cup 2% milk. Gradually whisk in 1/4 cup all-purpose flour until smooth.
- Season the egg mixture with salt substitute (to taste) and 1/4 tsp black pepper.
- Spread 8 oz cottage cheese evenly over the bottom of the prepared baking pan.
- Spread the spinach mixture over the cottage cheese.
- Arrange 8 oz sliced mushrooms over the spinach layer.
- Pour the egg mixture evenly over the mushroom layer.
- Top with 4 oz shredded Colby/Monterrey Jack cheese.
- At this point, you can cover and refrigerate overnight or bake immediately.
- Bake for 40-45 minutes, or until the casserole is set and golden brown in the center. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
8g
Fat
59g
Carbs
5g
