Total Recipe Yield: 8 servings
Portion Size: 1/8 bake
Vegan:Ìý±·´Ç
LO Vegetarian: Yes
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç
Ingredients
- 1 tablespoon butter, melted
- Cooking spray
- 2 (6-ounce) packages fresh baby spinach
- 2 cups Mexican Shredded Cheese Mix (or substitute with 1 1/4 cups of shredded cheddar and 3/4 cups Monterey Jack cheeses)
- 1 1/3 cups all-purpose flour
- 1 1/2 cups milk
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/8 to 1/4 teaspoon ground red pepper, to taste
Directions
- Preheat oven to 350°.
- Pour the melted butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat.Â
- Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.
- Combine flour, milk, eggs, and remaining ingredients in a medium bowl; stir with a whisk until blended.Â
- Carefully and evenly pour milk mixture over cheese.Â
- Bake at 350° for 40 minutes or until lightly browned. Serve immediately.
Why did you choose to submit this recipe?
"As a family of 5, with 2 always-hungry sons and a picky vegetarian daughter, we are always in search of a unifying dinner recipe. This simple, flavorful, and fairly healthy casserole has hit the sweet spot for all family members for many years. It's the dish our Buff requests any time he comes home to San Francisco. Last time, he's also requested the recipe, so we've decided to share it with his whole community." -Â Julia Nemchuk