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    You are in: Home / Recipes / Spinach and Mushroom Egg Casserole Recipe
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    Spinach and Mushroom Egg Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Midwest Mama's Note:

    This casserole dish was concocted to accommodate the veggie lovers in my family for Easter brunch. It is easy to make and can be stored in the refrigerator ahead of time, giving you the ability to visit with guests instead of spending prep time in the kitchen during the family gathering. It could also easily be altered, adding other favorite vegetables that are to your liking, or could be "spiced" up for those individuals who have more exotic tastes. I actually use 2 percent milk and a salt substitute (Salt Sense) when making this recipe. Please use what appeals best to you.

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    Units: US | Metric


    1. 1
      Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
    2. 2
      Cook frozen spinach according to package directions, adding salt to the water.
    3. 3
      Drain spinach and set aside.
    4. 4
      In small pan, saute onion and celery in margarine until both are soft (but not brown).
    5. 5
      Combine spinach and sauted onions and celery, mixing well. Set aside.
    6. 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. 7
      Add pepper and salt to egg mixture. Set aside.
    8. 8
      Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
    9. 9
      Spread spinach mixture over the layer of cottage cheese.
    10. 10
      Place a layer of sliced mushrooms over the spinach layer.
    11. 11
      Pour egg mixture over the mushroom layer.
    12. 12
      Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
    13. 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. 14
      Bake in oven at 350 for 40 minutes or until firm in the center.

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    Ratings & Reviews:

    • on March 21, 2010

      I made this recipe for an Easter breakfast at church. It was a huge hit and the first to be eaten. They have requested I include this in the casseroles for this years breakfast. :-)

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    • on January 20, 2009


      oh man, I read this recipe all wrong, and it came out all right ;-) I used a 16oz container of nonfat cottage cheese on the bottom, and lessened the top cheeses, using a mixture of Jack, Cheddar, and Parmesan. I didn't have a problem with the cooking times as the previous poster mentioned. We liked this recipe, maybe I'll try it the right way next time, maybe not. Thanks ;-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2008


      I made this for a jewelry party brunch. Everyone liked the flavor of the dish, but it didn't cook as quickly as the recipe states. I bumped up the oven temp and it took another fifteen minutes before it was cooked thoroughly and firm in the center. By the time it was ready, several of the guests had already served themselves and didn't try it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spinach and Mushroom Egg Casserole

    Serving Size: 1 (268 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 400.2
    Calories from Fat 244
    Total Fat 27.2 g
    Saturated Fat 11.9 g
    Cholesterol 254.6 mg
    Sodium 918.0 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 2.4 g
    Sugars 2.2 g
    Protein 24.1 g

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