Casseroles · Vegetables / Side Dishes

Spinach Cheese Casserole

On the off-chance that I haven’t mentioned this before (or mentioned it several dozen times before), I am a certified cheese addict.

I am also certified as part-time lunatic, but I generally try and keep that under wraps.

ahem

So anytime I come across a recipe that involves copious amounts of cheese, I make it as soon as possible. In this case, it was the same day I found the recipe.

IMG_6746

And this did not disappoint us at all! Sabrina and I loved it because it was full of cheese and low-carb, Alexander and my mother loved it because of all the spinach, and my dad loved it because it was a casserole.

He also loved it because it was tongue-scorchingly hot, but that’s another story.

Spinach Cheese Casserole – original source unknown

  • 4 eggs
  • 24 oz. frozen chopped spinach, thawed and squeezed dry
  • 8 oz. ricotta cheese
  • 1 1/2 cups shredded cheese (I use a combination of pepper jack and cheddar)
  • 1/2 onion, finely chopped
  • fresh ground black pepper
  • 3 tbs. all purpose flour
  • handful fresh parsley, chopped

Preheat the oven to 350 degrees. Grease a medium size casserole dish and set aside.

Combine all the ingredients in a large bowl, then pour into the casserole dish. Bake for 30 minutes or until the center is set and the top is golden brown.

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