Name: Spinach and Mushroom Egg Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Butter - 1 teaspoon; Eggs - 10; Cottage cheese - 1 (16 ounce) package; Shredded Monterey Jack cheese - 1 (16 ounce) package; Butter, melted - ½ cup; All-purpose flour - ½ cup; Frozen chopped spinach - thawed, drained and squeezed dry - 1 (10 ounce) package; Sliced mushrooms, drained - 2 (4.5 ounce) cans; Baking powder - 1 teaspoon; Salt - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spinach and Mushroom Egg Casserole

1. Butter - 1 teaspoon

2. Eggs - 10

3. Cottage cheese - 1 (16 ounce) package

4. Shredded Monterey Jack cheese - 1 (16 ounce) package

5. Butter, melted - ½ cup

6. All-purpose flour - ½ cup

7. Frozen chopped spinach - thawed, drained and squeezed dry - 1 (10 ounce) package

8. Sliced mushrooms, drained - 2 (4.5 ounce) cans

9. Baking powder - 1 teaspoon

10. Salt - ½ teaspoon

How to cook deliciously - Spinach and Mushroom Egg Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.

2. Stage

Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.

3. Stage

Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.