SPINACH AND MUSHROOM EGG CASSEROLE

Spinach and Mushroom Egg Casserole image

Provided by Midwest Mama

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup milk
3/4 cup cottage cheese (small curd)
6 eggs
1 (10 ounce) package frozen chopped spinach
2 cups fresh mushrooms (sliced)
1/2 cup onion (finely chopped)
1/2 cup celery (finely chopped)
1/2 cup flour
2 cups colby-monterey jack cheese (finely shredded)
4 tablespoons margarine
1 teaspoon pepper (coarsley ground)
1 teaspoon salt (or salt substitute)
1/4 teaspoon paprika

Steps:

Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
Cook frozen spinach according to package directions, adding salt to the water.
Drain spinach and set aside.
In small pan, saute onion and celery in margarine until both are soft (but not brown).
Combine spinach and sauted onions and celery, mixing well. Set aside.
In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
Add pepper and salt to egg mixture. Set aside.
Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
Spread spinach mixture over the layer of cottage cheese.
Place a layer of sliced mushrooms over the spinach layer.
Pour egg mixture over the mushroom layer.
Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
Bake in oven at 350 for 40 minutes or until firm in the center.