Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Adapted from an Epicurious recipe, this is a rich and flavorful casserole dish.

Ingredients Nutrition


  1. Squeeze liquid from spinach and set aside.
  2. Heat butter over medium heat and cook onion and mushrooms until soft.
  3. Add 1/2 teaspoon of the salt and the pepper and nutmeg and cook for one minute.
  4. And spinach, stir, and remove from heat.
  5. In a lightly buttered 1 1/2 to 2 quart casserole, spread one third of the bread cubes across the bottom, then 1/3 of the spinach mixture, then 1/3 of the Gruyere, and 1/3 of the Parmesan.
  6. Continue layering ingredients, finishing with a cheese layer.
  7. Whisk together the milk, eggs, and mustard. Pour evenly over casserole.
  8. Bake at 350 degrees for about 45 minutes, until golden brown and puffy in the middle. Casserole can be refrigerated overnight before cooking.
Most Helpful

Oh, this is a wonderful dish -- it will definitely be in the rotation! I did make a few changes: increased the spinach to 1#, and the mushrooms to 10 0z. I used seasoned dressing cubes for the bread, softened with a little melted butter, and a blend of cheddar and monterey jack cheeses. Next time I will use gruyere. My 17 year-old vegetarian son loved it, too!

KathyW #2 January 25, 2010