Spinach Artichoke Casserole
Recipe: #6436
September 06, 2012
Categories: Casseroles, Side Dishes, Spinach, Christmas, Easter Sunday Dinner, Oven Bake, Vegetarian, Vegetarian Dinner, more
"This is delicious either hot or cold. When I serve this to company I am always asked for the recipe"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (382.1 g)
- Calories 667.9
- Total Fat - 31.4 g
- Saturated Fat - 13.5 g
- Cholesterol - 271.5 mg
- Sodium - 1696 mg
- Total Carbohydrate - 47.2 g
- Dietary Fiber - 8.2 g
- Sugars - 6 g
- Protein - 47.4 g
- Calcium - 778.5 mg
- Iron - 3 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Lightly grease a 9x13-inch glass baking dish.
Step 2
In a large skillet, melt 3 tablespoons butter over medium-high heat. .Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms and cook until they release their liquid, about 5 minutes. Remove from the heat.
Step 3
In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.
Step 4
In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan.
Step 5
Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.
Tips
No special items needed.
0 Reviews
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