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Baked Spinach & Mushroom Casserole with Four State Cheddar Cheese

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Baked Spinach & Mushroom Casserole with Four State Cheddar Cheese

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Directions

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Yield: Serves: 8

INGREDIENTS

  • 2 bags (10 oz. each) baby spinach leaves
  • 2 Tbsp. olive oil or butter
  • 3/4 cup thinly sliced shallots or chopped sweet onion
  • 2 packages (8 oz. each) sliced baby bella (crimini) or button mushrooms
  • 1/2 cup dry white wine or dry vermouth
  • 6 large eggs

DIRECTIONS

  • 1

    Bring a large saucepan of water to a boil. Stir in all of spinach leaves; cook 1 to 2 minutes or just until spinach wilts. Transfer to a colander to drain and cool.

  • 2

    Meanwhile, heat oil in a large deep skillet over medium heat. Add shallots; cook 3 minutes, stirring frequently. Add mushrooms; cook 5 minutes or until mushrooms give up their liquid and liquid evaporates. Stir in wine; cook 8 minutes, stirring occasionally.

  • 3

    In a large bowl, beat eggs. Stir in half-and-half, salt, pepper and nutmeg. With hands, squeeze out excess water from drained spinach; coarsely chop. Stir into egg mixture. Stir in 1-1/2 cups cheese and the mushroom mixture; transfer to lightly greased 9 x 9-inch baking dish. (At this point casserole may stand at room temperature up to 2 hours before baking. Or, cover and refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking.)

  • 4

    Bake in a preheated 375°F oven 35 to 40 minutes or until puffed and golden brown. Sprinkle with remaining cheese; let stand 5 minutes before serving to melt cheese.

HELPFUL HINTS

  • Substitute two 10 oz. packages frozen chopped spinach, thawed and squeezed dry. Omit spinach cooking and chopping steps.

Nutrition

Nutrition Facts

Serves: 8

Amount Per Serving

Calories 302

Total Fat 17.5g

Saturated Fat 6.2g

Trans Fat 5.7g

Polyunsaturated Fat 1.5g

Cholesterol 159mg

Sodium 914mg

Carbohydrates 23g

Protein 14g

Dietary Fiber 2g

Vitamin A 68RE

Vitamin C 13mg

Calcium 251mg

Iron 2mg

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