Spinach and Cheese Casserole
This easy Spinach and Cheese Casserole is guaranteed to be a real crowd pleaser. The recipe is flavored with fresh mushrooms, sun-dried tomatoes, Cheddar cheese and spinach, packing every bite with intense, cheesy flavor. This dish goes to new heights with the addition of roasted garlic Italian bread cubes, which create a wonderful, crispy texture. It is very easy to prepare, which makes this dinner a good choice for weeknights, or for days when you don't feel like spending too much time in the kitchen.
Cooking Time1 hr
Cooking Vessel Size2-quart baking dish
Ingredients
- 1 loaf of Roasted Garlic Italian Bread, cut into 1-inch cubes
- 6 eggs
- 2 1/2 cups milk
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 sun-dried tomatoes, cut into thin strips
- 3 cups shredded Cheddar cheese
- Vegetable cooking spray
- 1 tablespoon vegetable oil
- 8 ounces shiitake mushrooms, sliced
- 1 (9-ounce) package fresh baby spinach
Instructions
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Beat the eggs, milk, salt and black pepper in a large bowl. Stir in the tomatoes and cheese. Add the bread cubes and stir to coat. Let stand for 30 minutes, stirring occasionally.
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Heat the oven to 350 degrees F. Spray a 2-quart casserole with the cooking spray.
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Heat the oil in a 12-inch skillet over medium-high heat. Add the mushrooms and cook until tender, stirring occasionally. Add the spinach. Cover and cook for 2 minutes or until the spinach is wilted. Drain the spinach mixture well in a colander. Stir the spinach mixture into the bread mixture. Spoon the bread mixture into the casserole.
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Bake for 1 hour or until a knife inserted in the center of the casserole comes out clean.
