Spinach and Mushroom Egg Casserole
1 teaspoon butter
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter
½ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach – thawed
drained and squeezed dry
2 (4.5 ounce) cans sliced mushrooms
1 teaspoon baking powder
½ teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with 1 teaspoon butter.
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.
Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.
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