A casserole on the first day of May. Just ridiculous.
The rest of the country is skipping around in sandals singing about puppies and rainbows and flowers, while I’m over here making a casserole with frozen spinach.
It’s the darned snow. I’m actually not going to complain about it because we had the most dry, fire-raging summer last year, so I am hoping this late spring snow is a sign of a little more moisture this year. If snow now means no fires in August…I’m down.
But really. Snow on May 1st. Ridiculous.
This little spinach bakey thing isn’t totally winterized though. I tried to throw some colors in there. Spring it up a bit. It turned out deliciously. Perfect for those thirty-degree days in May when you’re stuck inside the house and the last thing you want is a salad.
Three Cheese Spinach Bake
- half of a red onion, thinly sliced
- 5-6 baby bella mushrooms, sliced
- 1 red bell pepper, diced
- 1 t olive oil
- 2 (10 oz) packages of frozen spinach, thawed and drained
- 2 C cottage cheese
- 1/2 C parmesan cheese
- 1/2 C cheddar cheese
- 3 eggs
- 2 T flour
- big pinch of salt
- 1/2 t pepper
Heat oven to 375 degrees.
Heat the olive oil in a large skillet over medium heat. Add the olive oil and then add the onion, mushrooms, and bell pepper. Cook until all are tender.
In a large bowl, combine the spinach, all three cheeses, the eggs, flour, and salt/pepper. Mix well. Then stir in the onion mixture when it is finished.
Spread into a 9×13 dish sprayed with non-stick. Bake for 45 minutes, or until edges start to brown.