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    Spinach, Mushroom, and Artichoke Casserole View Edit

    Servings: Not specified

    Directions

    Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with 2 teaspoons of the butter and set aside. In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and 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 the 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, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes. Remove from the oven and serve.

    Ingredients
    • 2 tablespoons unsalted butter, plus 2 teaspoons
    • 3/4 cup chopped yellow onions
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 teaspoons minced garlic
    • 1 pound button mushrooms, wiped clean and sliced
    • 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
    • 2 (14-ounce) cans artichoke hearts, drained and quartered
    • 1 (15-ounce) container ricotta
    • 1 cup grated monterey jack
    • 1/2 cup crumbled feta
    • 6 eggs
    • 1/8 teaspoon nutmeg
    • 1/4 cup dried bread crumbs
    • 1/2 cup Parmesan

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Medium Prep Time: 30 minutes Cook Time: 1 hour 10 minutes Yield: 10 to 12 servings

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