Food Storage & Other Adventures in Motherhood

Spinach Casserole

by heather

I found this recipe in the May 2013 Family Fun magazine. I changed it a bit, we liked it and it’s one that I think we will do again. It’s somewhat like quiche, but with a higher percentage of veggies and it’s easier to make. Next time I would definitely chop the red pepper finer than I did and perhaps even saute it with the onions and mushrooms.

Spinach Casserole

1 onion, thinly sliced
4 ounces of baby bella mushrooms, sliced
1 Tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 teaspoon herb seasoning
4 cups fresh spinach, finely chopped (or two 10 oz packages frozen, thawed and drained)
2 cups cottage cheese (1 16oz container)
3/4 cup grated Parmesan
3/4 cup grated colby jack
1 red bell pepper, finely chopped
3 eggs, lightly beaten
3 Tablespoons flour

1. Preheat oven to 375. 2. In a large skillet, saute onion and mushrooms in oil over medium heat until onions are clear. 3. Mix veggies, cheeses, spices, eggs and flour into a large bowl. 4. Pour the mixture into a lightly greased 9×13 pan. Bake for 45 minutes.


2 Responses to “Spinach Casserole”

  1. heather says:

    Hi, thanks for the great site and all your hard work. I really liked the sound of the Spinach Casserole, but I was curious on your thoughts with food storage. I have a lot of Spinach and mushrooms. Do you have any ideas? Thanks :)

  2. heather says:

    I’ve used spinach in several food storage recipes. Black Bean & Spinach Enchiladas, Squash and Bean Quesadillas, Raspberry and Spinach Pasta Salad. Mushrooms go pretty well with many pasta dishes, I like them braised in balsamic. I can’t think of anything that involves spinach, mushrooms and food storage. Thanks for reading.

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