Spinach in the spinach casserole recipe
The cheeses
Variations on the spinach casserole recipe
I love adding quartered baby bella mushrooms to this dish. They add a nice texture to the dish! I have also added chicken, sausage, or shrimp on occasion to mix it up a bit. You can take this spinach casserole recipe in many different directions! This recipe goes great with my spiced baked ham recipe!
Please visit my sides and salads page for more ideas! Or try my spinach and artichoke pasta recipe for dinner!
FAQ’s
You have two great options: use two 10-ounce bags of fresh spinach, wilting them in a pan with a little olive oil until tender, then straining well. Alternatively, you can use two 10-ounce packages of frozen spinach; just be sure to thaw and drain them thoroughly, pressing out as much moisture as possible.
Yes, absolutely! While the recipe calls for cottage cheese, ricotta cheese works as an excellent substitute if you don’t have cottage cheese on hand. The texture and flavor will still be fantastic.
For the best melting and flavor, choose good melting cheeses like Monterey Jack, mozzarella, provolone, or Swiss. The final choice is up to your preference to make it your own!
Yes, this is a very versatile dish! Quartered baby bella mushrooms add a nice texture, and you can also incorporate cooked chicken, sausage, or shrimp to transform it into a more complete meal.
Spinach Casserole Recipe
Ingredients
- 2 – 10 ounce bags of fresh spinach wilted in a skillet with two tablespoons of olive oil
- 2 cups of creamy cottage cheese
- 3 tablespoons of butter cut into 1/2 inch pieces
- 2 cups of shredded cheese of your choice
- 3 eggs beaten
- 1/4 cup of flour
- 1/2 teaspoon of sea salt
Instructions
- Combine all ingredients in a large bowl thoroughly and pour into a large ovenproof casserole dish.
- Bake at 350 degrees F for 30-35 minutes.