Spinach And Mushroom Egg Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
• 2 cook frozen spinach according to package directions, adding salt to the water.
• 3 drain spinach and set aside.
• 4 in small pan, saute onion and celery in margarine until both are soft (but not brown).
• 5 combine spinach and sauted onions and celery, mixing well. set aside.
• 6 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.
• 7 add pepper and salt to egg mixture. set aside.
• 8 using a spoon or spatula, spread cottage cheese on bottom of baking pan.
• 9 spread spinach mixture over the layer of cottage cheese.
• 10 place a layer of sliced mushrooms over the spinach layer.
• 11 pour egg mixture over the mushroom layer.
• 12 top the egg mixture with the colby/monterrey jack cheese, making sure it is evenly spread.
• 13 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.
• 14 bake in oven at 350 for 40 minutes or until firm in the center.