Creamy Spinach and Mushroom Casserole
Velvety Spinach and Mushroom Bake
_____Ingredients:_____
– 1 lb fresh spinach, washed and chopped
– 8 oz mushrooms, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 cup ricotta cheese
– 1/2 cup sour cream
– 1/2 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– 1 egg, beaten
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp nutmeg
– 1/4 cup breadcrumbs
_____Directions:_____
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender and any liquid has evaporated, about 5-7 minutes.
4. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
5. In a large bowl, mix together ricotta cheese, sour cream, grated Parmesan, shredded mozzarella, beaten egg, salt, black pepper, and nutmeg.
6. Stir in the spinach and mushroom mixture until well combined.
7. Pour the mixture into the prepared baking dish and smooth the top.
8. Sprinkle breadcrumbs evenly over the top.
9. Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is golden brown.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 6 servings