Cheesy Spinach Bake
2013 – Gluten Free Living
Cheesy Spinach Bake is a tasty way to prepare spinach. I am always on the lookout for great looking spinach recipes and this one’s a dandy. It sure is different from any recipe I’ve tried for spinach before because it’s a casserole that actually uses fresh spinach instead of frozen chopped spinach. But the spinach cooks down as you bake it leaving it very cheesy and gooey.
This souffle-type spinach casserole really did not take me more than about 5-8 minutes to have oven-ready. I used gluten free flour so this recipe is gluten free for those with gluten intolerance, but you can use regular flour if you don’t have gluten allergies. If you’re not used to mustard in your casseroles than leave it out. It definitely provides a distinctive flavor–some people like it and some people don’t, so you decide what your preference is.
For this recipe, basically you pile spinach in your baking dish, sprinkle the cheeses on top and then make a sauce with the remaining ingredients and pour the sauce over the top. Then bake. That’s it! Cheesy Spinach Bake is very cheesy and when it cooks down it has more of a fallen souffle texture then a real thick casserole mixture.
I found this tasty recipe at Nancy Creative. Before I even started my blog last year I routinely saw Nancy’s stuff on Pinterest and shortly thereafter I started following her blog. I love how creatively and beautifully Nancy presents recipes, crafts, poems, and other things she posts on her blog.
When I saw this recipe on her blog last summer I pinned it knowing that I would want to come back to it later and try it. (Yes, I’m one of those people who don’t just pin recipes, I actually make them!) A couple of weeks ago I finally got around to making this excellent side dish. Cheesy Spinach Bake is certainly worth making for holidays or other special occasions.
If you’re looking for a way to use up garden produce or you just love spinach recipes (like me) I recommend you give Cheesy Spinach Bake a try, too. It’s very flavorful and really not all that difficult to whip up. Let me reiterate, if you don’t like a strong mustard taste in your casseroles than you should omit this. It will still be fine either way, but it does provide a nice, savory flavor if you enjoy mustard. Cheesy Spinach Bake is calling my name! :-
Cheesy Spinach Bake is a spinach souffle with a creamy, cheesy mustard sauce on top.
Here’s a serving of Cheesy Spinach Bake.
This view shows how the spinach compresses with the weight of the cheese sauce and cooks down while baking.
Here’s what I did.
Spray 9×13″ glass baking dish with cooking spray. Spread a tablespoon of melted butter in ban and tilt the pan so the entire surface is well covered. Place spinach in prepared baking dish. I made two casserole dishes: one for us and one for someone I was taking a meal to.
Sprinkle cheddar cheese over top of spinach.
Now sprinkle Monterey Jack cheese over top of the cheddar.
To make this dish gluten free, I used all purpose gluten free flour. Measure GF flour into a mixing bowl.
Add eggs. They really should be beaten first before adding. I was lazy.
Add spicy brown mustard or Dijon mustard. Don’t add the mustard unless you enjoy a strong, savory, mustard taste in your casseroles.
Add kosher salt, black pepper, cayenne pepper, nutmeg and baking powder.
Whisk ingredients to combine.
Pour the custard mixture over top of the spinach and cheeses.
Bake at 350 for about 40 minutes until lightly browned. See how the spinach has compressed and the cheesy custard mixture has sunk down into the bottom of the dish.
Cheesy Spinach Bake is a great fall casserole to bake, but also good for holiday baking.
I really enjoyed the savory taste of this casserole.
Here’s the recipe.
CHEESY SPINACH BAKE
(Recipe adapted from Nancy Creative)
- 1 tbsp. unsalted butter, melted
- Cooking spray
- 2 (6-ounce) packages fresh baby spinach
- 1 1/2 cups (6 ounces) shredded sharp cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 1/3 cups gluten free all-purpose flour
- 1 1/2 cups milk
- 4 large eggs, lightly beaten
- 1 tsp. salt
- 1 tsp. baking powder
- 2 tsp. spicy mustard or Dijon mustard (omit this if you don’t like a strong mustard flavor)
- 1/4 tsp. ground black pepper
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground red pepper
- Preheat oven to 350˚F.
- Spray 9×13″ baking dish with cooking spray.
- Add melted butter and tilt dish so the entire surface is well covered.
- Place spinach evenly in bottom of baking dish and pat down slightly.
- You will feel like you have to stuff the spinach into the pan. That’s okay.
- Sprinkle the cheddar and Monterey Jack cheeses evenly over top.
- In a medium size bowl, combine gluten free flour and remaining ingredients.
- Stir with a whisk until well-blended.
- Pour custard mixture over spinach and cheeses in baking dish.
- Bake at 350˚F for 40 minutes or until lightly browned.
- Let set for about 5 minutes, then cut and serve. [br]
Doesn’t Cheesy Spinach Bake look marvelous? This dish makes a lot–a minimum of 12 servings. More if you’re serving a lot of food and you cut smaller pieces!