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Spinach, Mushroom and Cheese Casserole

Spinach, Mushroom and Cheese Casserole created by Darkhunter

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.

Ready In:
2hrs 25mins
Serves:
Units:

ingredients

directions

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