This is a great recipe that I discovered as I was flipping through one of my favorite cookbooks – The Moosewood Cookbook by Mollie Katzen. It’s a wonderfully easy casserole recipe that my kids loved!
The original recipe had mushroom in it but since I didn’t have any, I used chopped spinach. You can really play around with the ingredients in this recipe to make it your own. The next time around I might use a few Indian flavors like garam masala and cayenne to spice it up a little. Once baked, this casserole can be frozen. It reheats beautifully.
2 cups minced onion
2 Tbs. butter
2 cups of spinach, chopped (substitute with mushrooms, broccoli, kale, swiss chard etc)
1 tsp. basil
3-4 medium cloves of garlic, minced
6 cups carrot, grated/ shredded
2 cups of good quality bread crumbs ( such as panko or homemade)
1 cup grated cheddar cheese, packed ( I used a mexican blend of 4 cheeses)
2 eggs, beaten
Salt and pepper to taste
Optional Toppings: Cheese, breadcrumbs, herbs, sesame seeds etc
- Lightly oil a 9X13- inch baking pan.
- Preheat oven to 350°F.
- In a large skillet, sauté the onions in butter over medium heat for about 5 minutes.
- Add the chopped spinach, herbs and seasonings, salt and garlic.
- Saute for about 10 more minutes.
- Remove from fire when done.
- In a large bowl combine the carrots, bread crumbs, cheese, eggs and seasonings and mix well.
- Add the sautéed mixture to the carrots and mix well.
- Spread this into the prepared pan and sprinkle with your choice of topping. I used breadcrumbs and shredded cheese.
- Cover the pan with foil.
- Bake for 30 minutes covered, then uncover and bake for 15 more minutes.
- Serve hot or warm – goes really well with a nice tangy pepper sauce like Tabasco.