SPINACH, MUSHROOM, AND ARTICHOKE CASSEROLE

SPINACH, MUSHROOM, AND ARTICHOKE CASSEROLE image

Number Of Ingredients 15

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2 T, plus 2 tsp, unsalted butter
3/4 cup chopped yellow onions
1/2 tsp salt
1/2 tsp pepper
2 tsp minced garlic
1 lb. button mushrooms, cleaned and sliced
2 (10oz.) pkgs. frozen chopped spinach, thawed and squeezed dry
2 (14oz.) cans artichoke hearts, drained and quartered
1 (15oz.) container ricotta
1 cup grated monterey jack
1/2 cup crumbled feta
6 eggs
1/8 tsp nutmet
1/4 cup dried bread crumbs
1/2 cup parmesan

Steps:

Preheat oven to 350-degrees. Lightly grease a 9"x13" pan with 2 tsp butter, and set aside. In a large skillet, melt remaining butter over medium-high heat. Add the onions, 1/4 tsp salt, and 1/4 tsp of pepper. cook, stirring until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from heat. In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine. In a separate bowl, beat the eggs, nutmet, remaining 1/4 tsp each of salt and pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfre to prepared baking dish and top with layer of parmesan. Bake until casserole is frim and the top is golden, about 45-50 minutes. Serves 10-12.