Ingredients
-
1
-
1
-
1
-
8
-
1
-
3/4
-
1/4
-
1
-
1
-
6
-
2
-
4
-
-
-
Directions
Spinach, Mushroom and Cheese Casserole, Here’s a tasty way to get your green vegetables in! I got this recipe from Woman’s World magazine but I haven’t tried it out yet so let me know what you think , Very good, Kim The guys thought this was very tasty Made for a nice lunch Again, used fresh spinach instead of frozen After the onion, mushrooms and tomatoes were heated, I threw in the spinach and cooked and stirred for a couple of minutes and then into the pie pan Thnx for sharing your recipe, Kim Made for PAC Fall 2009
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Steps
|
1
Done
|
Coat 9" Deep-Dish Pie Pan With Cooking Spray. |
|
2
Done
|
Cut Bread Into 1/2" Thick Slices; Cut Slices Into Quarters. |
|
3
Done
|
in Skillet Heat Oil Over Medium Heat. |
|
4
Done
|
Add Onion; Cook Until Softened, 5 Minutes. |
|
5
Done
|
Increase Heat to Medium-High. |
|
6
Done
|
Add Mushrooms 1/2 Tsp. |
|
7
Done
|
Thyme Salt and Pepper. |
|
8
Done
|
Cook, Stirring Occasionally, Until Tender, 8 Minutes. |
|
9
Done
|
Stir in Tomatoes and Spinach; Cook Until Heated Through, 2-3 Minutes. |
|
10
Done
|
Arrange Two-Thirds of Bread Over Bottom of Pan; Top With Vegetable Mixture. |
|
11
Done
|
Tuck Remaining Bread Pieces Into Vegetable Mixture. |
|
12
Done
|
Combine Eggs Milk, Cheese and Remaining Thyme; Pour Over Vegetables. |
|
13
Done
|
Cover. |
|
14
Done
|
Refrigerate at Least 1 Hour or Overnight. |
|
15
Done
|
Preheat Oven to 350 Degree; Remove Cover. |
