spinach casserole
This delicious spinach casserole is loaded with nutritious ingredients, making it a perfect side dish or light main course. Creamy and cheesy, it’s sure to be a hit at the dinner table.
Equipment
- 1 large mixing bowl
- 1 baking dish (9x13 inches)
- 1 stove
- 1 skillet
- 1 oven
- 1 whisk
- 1 wooden spoon or spatula
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup breadcrumbs for topping
- 2 tablespoons olive oil for greasing the dish
- 1/2 teaspoon red pepper flakes optional, for a bit of heat
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the chopped spinach and sauté for 2-3 minutes until it wilts. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir until well combined.
- In another bowl, whisk the eggs, milk, garlic powder, onion powder, black pepper, and salt together. Add this mixture to the cheese mixture and stir well.
- Fold in the sautéed spinach until evenly distributed.
- Grease a 9x13 inch baking dish with olive oil. Pour the spinach and cheese mixture into the dish.
- In a small bowl, combine the breadcrumbs with the red pepper flakes (if using). Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake in the preheated oven for 30 minutes or until the casserole is set and the top is golden brown.
- Remove from the oven and let it cool slightly before serving.
Notes
For a gluten-free option, substitute breadcrumbs with crushed gluten-free crackers.
Feel free to add other vegetables like mushrooms or bell peppers for extra flavor and nutrition.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.