Spinach, Mushroom, and Artichoke Casserole (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 10 |
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Ingredients:
2 tablespoons unsalted butter, plus 2 teaspoons |
3/4 cup chopped yellow onions |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons minced garlic |
1 pound button mushrooms, wiped clean and sliced |
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry |
2 (14-ounce) cans artichoke hearts, drained and quartered |
1 (15-ounce) container ricotta |
1 cup grated monterey jack |
1/2 cup crumbled feta |
6 eggs |
1/8 teaspoon nutmeg |
1/4 cup dried bread crumbs |
1/2 cup parmesan |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with 2 teaspoons of the butter and set aside.
2. In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from the heat.
3. In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.
4. In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.
5. Remove from the oven and serve.
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