Spinach and Mushroom Egg Casserole

Recipe by Midwest Mama
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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