Cheesy Spinach Bake
2013 – Gluten Free Living
Cheesy Spinach Bake is a delightful 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. This casserole 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. You can use regular flour if you don’t have gluten allergies.
The original recipe uses mustard which I leave out. I have difficulty enjoying mustard in recipes. Whether in a Breakfast Casserole or even on Corned Beef. I’m not much of a mustard lover anyway. I can tolerate it on hamburgers or hot dogs and that’s about it. While it may flavor the dish a little more, the downsides are more than I can handle.
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. 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. Cheesy Spinach Bake is calling my name! :-
I originally made this recipe in October 2013 for the headmaster at our church’s Christian school. I served it along with several other things when they moved into a house a few miles from our church. In that version I did include the mustard. They loved it. Me, not so much.
I recently remade this recipe (October 2019) for our church’s Young at Heart group. I served it with Apricot Glazed Ham, Loaded Bacon and Cheese Sweet Potato Bake and Quick Sourdough Bread. I liked it so much better this time around. Sure, you can add some herbs to give the casserole more flavor if you like. I know I just enjoyed it a whole lot more without mustard. I had several people want to take home leftovers!
Cheesy Spinach Bake is a spinach souffle with a creamy, cheesy sauce on top.
This is a terrific side dish for Thanksgiving or Christmas.
Here’s what I did.
I used these ingredients.
Melt butter in a 9×13″ baking dish. Set aside.
Place gluten free flour in a mixing bowl.
Add salt, pepper, baking powder, nutmeg, cayenne pepper and eggs.
Add milk or cream.
Whisk ingredients until combined. Set aside.
Place spinach in prepared baking dish. Stuff it in the pan the best you can.
Sprinkle cheddar cheese over top of spinach.
Now sprinkle Monterey Jack cheese over top of the cheddar.
Pour the custard mixture over top of the spinach and cheeses.
Try to pour the liquid mixture over top of the spinach as evenly as possible.
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.
This cheesy spinach recipe is a great way to use up garden spinach too.
Cheesy Spinach Bake is half souffle and half 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!
Everyone loved Cheesy Spinach Bake. It really makes a great side dish for company or holiday fare.