Spinach and Cheese Casserole
This easy Spinach and Cheese Casserole is guaranteed to be a real crowd pleaser. The recipe is flavored with fresh mushrooms, sun-dried tomatoes, Cheddar cheese and spinach, packing every bite with intense, cheesy flavor. This dish goes to new heights with the addition of roasted garlic Italian bread cubes, which create a wonderful, crispy texture. It is very easy to prepare, which makes this dinner a good choice for weeknights, or for days when you don't feel like spending too much time in the kitchen.
Cooking Time1 hr
Cooking Vessel Size2-quart baking dish
- 1 loaf of Roasted Garlic Italian Bread, cut into 1-inch cubes
- 6 eggs
- 2 1/2 cups milk
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 sun-dried tomatoes, cut into thin strips
- 3 cups shredded Cheddar cheese
- Vegetable cooking spray
- 1 tablespoon vegetable oil
- 8 ounces shiitake mushrooms, sliced
- 1 (9-ounce) package fresh baby spinach
Beat the eggs, milk, salt and black pepper in a large bowl. Stir in the tomatoes and cheese. Add the bread cubes and stir to coat. Let stand for 30 minutes, stirring occasionally.
Heat the oven to 350 degrees F. Spray a 2-quart casserole with the cooking spray.
Heat the oil in a 12-inch skillet over medium-high heat. Add the mushrooms and cook until tender, stirring occasionally. Add the spinach. Cover and cook for 2 minutes or until the spinach is wilted. Drain the spinach mixture well in a colander. Stir the spinach mixture into the bread mixture. Spoon the bread mixture into the casserole.
Bake for 1 hour or until a knife inserted in the center of the casserole comes out clean.
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