A lovely side dish that’s filled with iron-rich dark green spinach, mushrooms, creamy ricotta, cheeses, and all topped off with a crunchy bread crumb topping. This casserole dish is so good!
Heat the oil in a medium sauce pot. Once the oil is hot, sauté the chopped green onions in the oil, until the onions are soft and starting to brown, about 5-7 minutes.
2 tablespoons olive oil, 2 bunches green onions
Add the sliced mushrooms, and cook until the mushrooms have released their liquid and the liquid has cooked off, about 7-10 minutes.
8 ounces mushrooms
Stir in the spinach, and cook 3 minutes, stirring constantly.
20 ounces chopped frozen spinach
Season the mixture with the garlic powder, salt, cayenne pepper, and oregano. Remove from heat.
½ teaspoon garlic powder, 1 teaspoon salt, pinch of cayenne pepper, ½ teaspoon dried oregano
Stir in 4 ounces of ricotta, 2 eggs, cream cheese, and 1/3 of the grated Monterey Jack cheese.
Grease a 9x9-inch casserole dish with butter or non-stick spray. Spoon the spinach mixture into the prepared casserole dish, and smooth out the top so it isn’t lumpy.
In a separate medium bowl, combine remaining egg with remaining 4 ounces ricotta, and remaining grated Monterey Jack cheese. Spread the cheese mixture over the top of the spinach mixture.
3 eggs, 8 ounces ricotta cheese
Sprinkle the Panko bread crumbs over the top of the cheese mixture, and drizzle with melted butter.
1 cup Panko, ¼ cup unsalted butter
Bake at 350º F for 30-40 minutes or until casserole is browned, puffed, and bubbling.