Spinach, Mushroom and Cheese Casserole

READY IN: 2hrs 25mins
Recipe by PsychoCasseroleStep

Here's a tasty way to get your green vegetables in! I got this recipe from Woman's World magazine but I haven't tried it out yet so let me know what you think.

Top Review by Darkhunter

Very good, Kim. The guys thought this was very tasty. Made for a nice lunch. Again, used fresh spinach instead of frozen. After the onion, mushrooms and tomatoes were heated, I threw in the spinach and cooked and stirred for a couple of minutes and then into the pie pan. Thnx for sharing your recipe, Kim. Made for PAC Fall 2009.

Ingredients Nutrition


  1. Coat 9" deep-dish pie pan with cooking spray.
  2. Cut bread into 1/2" thick slices; cut slices into quarters.
  3. In skillet heat oil over medium heat.
  4. Add onion; cook until softened, 5 minutes.
  5. Increase heat to medium-high.
  6. Add mushrooms 1/2 tsp.
  7. thyme salt and pepper.
  8. Cook, stirring occasionally, until tender, 8 minutes.
  9. Stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
  10. Arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
  11. Tuck remaining bread pieces into vegetable mixture.
  12. Combine eggs milk, cheese and remaining thyme; pour over vegetables.
  13. Cover.
  14. Refrigerate at least 1 hour or overnight.
  15. Preheat oven to 350 degree; remove cover.
  16. Bake until cooked through and golden, about 1 hour.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a