Cheesy Spinach Casserole
Source: No Whine with Dinner by Janice Bissex and Liz Weiss (on foodchannel.com)
1 10-ounce box frozen chopped spinach, thawed
2 large eggs
1/2 cup low-fat milk
1 tablespoon extra virgin olive oil
1/2 cup seasoned dried bread crumbs (I used panko)
1/2 teaspoon baking powder
1 cup shredded reduced-fat Cheddar cheese
1/4 cup grated Parmesan cheese
Kosher salt
Preheat the oven to 350. Lightly oil or coat an 8x8-inch baking pan or dish with nonstick cooking spray and set aside.
Drain the spinach in a colander. Press with the back of a large spoon to remove excess moisture. Set aside.
Whisk together the eggs, milk, and olive oil in a large bowl. Whisk in the bread crumbs and baking powder. Stir in the spinach, Cheddar cheese, and Parmesan cheese until well combined. (season with salt and pepper if needed)
Spread the mixture evenly in the prepared pan. Bake until the mixture is set and the top is golden brown, 25 to 30 minutes. Slice into 2 X 4-inch rectangles and serve. Sprinkle the tops with a few pinches of salt to taste.