Cheddar Spinach Casserole
This makes a great brunch. Or, paired with a salad and fresh bread, it makes a satisfying dinner. If you use pre-shredded cheeses and prepared bacon crumbles, the hands-on time is only about 10 minutes.
1 tablespoon butter, melted
2 (6-ounce) packages fresh baby spinach
1 cup cooked, crumbled bacon (optional)
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
1 1/3 cups all-purpose flour (about 5 3/4 ounces)
1 1/2 cups fat-free milk
4 eggs, beaten
1 teaspoon salt1 teaspoon baking powder
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
- Preheat oven to 350°.
- Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with bacon, if using, and then cheeses.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately.
The vegetarian version of this is absolutely satisfying. Or, if you happen to have salami, sausages, or other meat to chop and use, those are also great options.
The inspiration for this recipe came from Cooking Light’s version here.