Spinach, Mushroom, And Artichoke Casserole

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter - plus
2 teaspoons	10ml	Unsalted butter
3/4 cup	46g / 1.6oz	Chopped yellow onions
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 teaspoons	10ml	Minced garlic
1 lb	454g / 16oz	Button mushrooms - wiped clean,
		And sliced
2		Frozen chopped spinach - (10 oz ea) - thawed, squeezed dry
2		Artichoke hearts - (14 oz ea) - drained, quartered
1		Container ricotta - (15 oz)
1 cup	237ml	Grated monterey jack
1/2 cup	118ml	Crumbled feta
6		Eggs
1/8 teaspoon	0.6ml	Nutmeg
1/4 cup	36g / 1.3oz	Dried bread crumbs
1/2 cup	118ml	Parmesan

Recipe Instructions

Preheat oven to 350 degrees. Lightly grease a 9- by 13-inch glass baking dish with 2 teaspoons of the butter and set aside.

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.

In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.

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.

Remove from the oven and serve.

This recipe yields 10 to 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E46) - from the TV FOOD - NETWORK

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