Spinach Mushroom and Cheese Casserole
Creamy, hearty, and bursting with flavor, this Spinach Mushroom and Cheese Casserole is a versatile dish that's perfect for breakfast, brunch, or a satisfying dinner. Packed with fresh spinach, caramelized cremini mushrooms, and a blend of melted mozzarella and Parmesan cheeses, this casserole is elevated with a golden breadcrumb topping for added texture. The savory combination of sautéed garlic and onions ensures every bite is rich and aromatic. Easy to prepare in just under an hour, this recipe is a crowd-pleaser that’s as nutritious as it is delicious. Whether you’re feeding a family or hosting a potluck, this baked casserole pairs beautifully with a crisp side salad or warm, crusty bread. Optimize your weeknight meals or wow your guests with this cheesy and comforting vegetarian classic!
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Recipe Information
Ingredients
- 16 ounces fresh spinach
- 8 ounces cremini mushrooms
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon (for greasing) butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch casserole dish with the butter.
Wash and dry the spinach. Roughly chop it and set aside.
Clean the cremini mushrooms with a damp paper towel, trim the stems, and slice them thinly.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and are lightly browned.
Stir the chopped spinach into the skillet and cook for 2-3 minutes until wilted. Remove the skillet from heat and set the mixture aside.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Stir in the mozzarella cheese and grated Parmesan cheese into the egg mixture.
Add the cooked spinach and mushroom mixture to the bowl and mix until well combined.
Pour the mixture into the greased casserole dish, spreading it evenly.
Sprinkle the breadcrumbs evenly over the top of the casserole for a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Spinach Mushroom and Cheese Casserole!
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 5466 mg | 238% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 27.9 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 2209 mg | 170% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1961 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
