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Spinach, Mushroom and Cheese Casserole

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“Here's a tasty way to get your green vegetables in! I got this recipe from Woman's World magazine but I haven't tried it out yet so let me know what you think.”
READY IN:
2hrs 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat 9" deep-dish pie pan with cooking spray.
  2. Cut bread into 1/2" thick slices; cut slices into quarters.
  3. In skillet heat oil over medium heat.
  4. Add onion; cook until softened, 5 minutes.
  5. Increase heat to medium-high.
  6. Add mushrooms 1/2 tsp.
  7. thyme salt and pepper.
  8. Cook, stirring occasionally, until tender, 8 minutes.
  9. Stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
  10. Arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
  11. Tuck remaining bread pieces into vegetable mixture.
  12. Combine eggs milk, cheese and remaining thyme; pour over vegetables.
  13. Cover.
  14. Refrigerate at least 1 hour or overnight.
  15. Preheat oven to 350 degree; remove cover.
  16. Bake until cooked through and golden, about 1 hour.

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