Spinach and cheese bread casserole

Prep: 25 mins
Cook: 90 mins
Spinach and cheese bread casserole
An American casserole with wholesome ingredients and homemade flavours.
 

200g frozen spinach, thawed

1 large onion, chopped

2 tbsp butter

1 tsp salt

Ground black pepper

1 pinch nutmeg

1 loaf ciabatta, cubed

100g gruyere, grated

100g strong white cheddar, grated

590ml low-fat milk

8 large eggs

Line a baking tray with greaseproof paper and layer the bread on top.

Grease a baking dish with 1 tablespoon of butter and set aside.

Cook the bread in the oven  for 10 minutes until lightly toasted. Allow to cool.

Melt 1 tablespoon of butter in a large pan over medium heat. 

Add the onion and sauté until soft, about 5 minutes. 

Add ½ teaspoon of salt, some pepper and continue cooking for one minute. 

Stir in the thawed spinach, remove from heat and set aside.

Spread half of the bread cubes in the dish and top with half of the spinach mixture and half of cheeses. 

Repeat layering with remaining bread, spinach and cheeses. 

Whisk the eggs, milk, nutmeg, and remaining ½ teaspoon of salt and another dash of pepper in a large bowl and pour over the casserole, making sure to cover it evenly.

Cover the casserole with plastic wrap and refrigerate overnight. 

Allow the casserole to come to room temperature, about 30-45 minutes.

Preheat the oven to 120°C / 250°F / Gas mark ½.  

Bake uncovered in the middle of the oven until golden brown and cooked through, approximately 50 minutes. 

To get it extra crispy on top, place under the grill on high for 1-2 minutes. Let stand 5 minutes before serving. 

Serves
4

Preparation Time
25 minutes

Cooking Time
90 minutes

Main ingredients
Dairy, Eggs, Cheese, Vegetables, Bread

Recipe Type
Dinner, Bread, Vegetarian

Cuisine
American

Special Info
Vegetarian

Level of Difficulty
Moderately Easy

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