Spinach and Mushroom Egg Casserole

“This casserole dish was concocted to accommodate the veggie lovers in my family for Easter brunch. It is easy to make and can be stored in the refrigerator ahead of time, giving you the ability to visit with guests instead of spending prep time in the kitchen during the family gathering. It could also easily be altered, adding other favorite vegetables that are to your liking, or could be "spiced" up for those individuals who have more exotic tastes. I actually use 2 percent milk and a salt substitute (Salt Sense) when making this recipe. Please use what appeals best to you.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
  2. Cook frozen spinach according to package directions, adding salt to the water.
  3. Drain spinach and set aside.
  4. In small pan, saute onion and celery in margarine until both are soft (but not brown).
  5. Combine spinach and sauted onions and celery, mixing well. Set aside.
  6. In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
  7. Add pepper and salt to egg mixture. Set aside.
  8. Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
  9. Spread spinach mixture over the layer of cottage cheese.
  10. Place a layer of sliced mushrooms over the spinach layer.
  11. Pour egg mixture over the mushroom layer.
  12. Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
  13. At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
  14. Bake in oven at 350 for 40 minutes or until firm in the center.

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