Egg Spinach And Mushroom Slow Cooker Casserole Food

EGG, SPINACH, AND MUSHROOM SLOW COOKER CASSEROLE

Steps:

• Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.
• Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.

SPINACH AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
• Melt butter in saucepan, saute onion and mushrooms for 5 minutes.
• Blend in flour, salt, pepper and nutmeg.
• Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
• Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
• Sprinkle with cheese.
• Place in a shallow pan of hot water.
• Bake for 45 minutes.

SPINACH AND MUSHROOM EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

SPINACH AND MUSHROOM EGG CASSEROLE

Steps:

• Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
• Cook frozen spinach according to package directions, adding salt to the water.
• Drain spinach and set aside.
• In small pan, saute onion and celery in margarine until both are soft (but not brown).
• Combine spinach and sauted onions and celery, mixing well. Set aside.
• In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
• Add pepper and salt to egg mixture. Set aside.
• Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
• Spread spinach mixture over the layer of cottage cheese.
• Place a layer of sliced mushrooms over the spinach layer.
• Pour egg mixture over the mushroom layer.
• Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
• At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
• Bake in oven at 350 for 40 minutes or until firm in the center.

SPINACH AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In large saucepan, cook spinach according to package directions: drain well.
• Stir in soup, mustard, and ham.
• Pour into 9x9 inch baking pan.
• Top with eggs.
• Bake 15 or 20 minutes or until heated through.

CHEDDAR, SPINACH AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 350.
• Whisk together the egg substitute and herb blend.
• Fold in the spinach, mushrooms and cheese.
• Spray individual small casserole dish with cooking spray.
• Pour egg mixture into dish and bake for 15 minutes or until set. (If you have a convection oven, you can cut down on the cooking time.).
• Remove from oven and lightly sprinkle the salt over the top.

MUSHROOM AND EGG CASSEROLE

Steps:

• Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes.
• In a large bowl, beat together the eggs, milk, and pepper.
• Stir in cheese and the mushroom mixture and bacon.
• Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch).
• Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean.
• Let stand 5-10 minutes before cutting.
• Serve warm.