Recipe by bearwacket
Adapted from an Epicurious recipe, this is a rich and flavorful casserole dish.
Top Review by KathyW #2
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!
- 141.74 g frozen spinach, thawed
- 29.58 ml unsalted butter
- 236.59 ml finely chopped onion (1 medium)
- 141.74 g chopped mushrooms
- 4.92 ml salt (divided)
- 2.46 ml black pepper
- 1.23 ml freshly grated nutmeg
- 946.36 ml whole wheat bread, cubed (1 inch)
- 85.04 g coarsely grated gruyere (1 cup)
- 28.34 g finely grated parmesan cheese (1/2 cup)
- 354.88 ml milk
- 4 large eggs
- 14.79 ml Dijon mustard
Directions See How It's Made
- Squeeze liquid from spinach and set aside.
- Heat butter over medium heat and cook onion and mushrooms until soft.
- Add 1/2 teaspoon of the salt and the pepper and nutmeg and cook for one minute.
- And spinach, stir, and remove from heat.
- 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.
- Continue layering ingredients, finishing with a cheese layer.
- Whisk together the milk, eggs, and mustard. Pour evenly over casserole.
- Bake at 350 degrees for about 45 minutes, until golden brown and puffy in the middle. Casserole can be refrigerated overnight before cooking.