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.
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.
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.