Try this Spinach and Cheese Casserole recipe, or contribute your own.
- Carbohydrate 2.94163375 g
- Cholesterol 2.45 mg
- Fat 0.56850875 g
- Fiber 0 g
- Protein 2.0274725 g
- Saturated Fat 0.34 g
- Serving Size 1 1 Serving (62g)
- Sodium 500.362125 mg
- Sugar 2.94163375 g
- Trans Fat 0.0281174999999999 g
- Calories 25 calories
Step-by-step
- Preheat oven to 350 degrees F and spray a 2 quart casserole dish with cooking spray until well coated.
- In a large bowl, whisk the eggs and flour until mixture is smooth.
- Add in all remaining ingredients and stir until well combined.
- Pour mixture into the casserole dish and bake uncovered for 60 minutes or until dish is bubbly and edges are crisp. If you refrigerated the casserole before cooking, cook for an additional 15 minutes.
Dense egg and cheese dishes require sharp, acidic accompaniments to cut through richness. High-protein casseroles heavy on cottage cheese and cheddar demand bright structural contrast on the plate. Soft bakes lack inherent crunch, creating textural monotony when served alone. Pairing this dish with a sharp, vinegar-dressed green salad or pickled vegetables balances the palate. Acidity breaks down dairy fats, preventing flavor fatigue over multiple bites. Roast bitter greens like rapini or radicchio alongside the main dish to introduce char and earthiness. These vegetables add necessary moisture variation and dietary fiber missing from a purely dairy-and-egg matrix. Temperature management matters during assembly. Thawing frozen spinach completely and wringing it in a clean towel prevents excess water from destabilizing the flour and egg binder. Residual moisture turns the center soggy instead of firm and cohesive. Judge doneness visually rather than using a thermometer. Look for a bubbling perimeter and deep golden-brown edges that pull slightly away from the ceramic sides. The interior should feel set when pressed lightly in the center, yielding no liquid movement. Refrigerate leftovers promptly within two hours of baking. Stored sealed in an airtight container, the casserole remains safe for up to four days. Reheat individual portions in a 350 degree oven for ten minutes to restore crisp edges, avoiding the rubbery texture caused by microwaves.
