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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Casserole Recipe

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This recipe for Spinach Casserole is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bags (10 oz. each) baby spinach leaves
2 Tbsp. olive oil or butter
3/4 cup chopped sweet onion
2 packages (8 oz. each) button mushrooms
1/2 cup dry white wine or dry vermouth
6 large eggs
1/2 cup half-and-half or milk
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. grated nutmeg
1-7/8 cups (7.5 oz.) shredded cheddar cheese, divided
Directions:
Directions:
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.
Meanwhile, heat oil in a large deep skillet over medium heat. Add onion; 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.
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.)
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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
146 calories per serving

 

 

 

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