Carrot and Spinach Bake

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.



CARROT & SPINACH BAKE

Serves 6

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


METHOD:

  • 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.

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