Cheesy Corn & Spinach Casserole
A creamy and cheesy casserole packed with spinach and sweet corn.
Ingredients
- 2.0 cups fresh spinach, chopped
- 0.425 cups sweet corn, drained
- 1.0 cups ricotta cheese
- 1.0 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2.0 large eggs
- 0.5 cups milk
- 1.0 teaspoon garlic powder
- 1.0 teaspoon onion powder
- 1.0 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 0.5 cups breadcrumbs
- 2.0 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish with olive oil.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté for 3-4 minutes, until wilted. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the ricotta cheese, eggs, milk, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Whisk together until smooth and creamy.
- Fold in the sautéed spinach and sweet corn into the ricotta mixture. Then, gently stir in half of the mozzarella and Parmesan cheeses, reserving the rest for topping.
- Pour the mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining mozzarella and Parmesan cheese over the top, followed by the breadcrumbs for added crunch.
- Place the casserole in the oven and bake for 30-35 minutes, or until the top is golden brown and bubbling.
- Remove from the oven and let it cool for about 10 minutes before slicing. Serve warm as a delicious side dish or as a main course.
Notes
Optional red pepper flakes can add a kick.