Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, dry mustard, eat, Eggland's Best eggs, Eggland’s eggs, food, frozen chopped spinach, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, instant minced onion, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, ricotta cheese, ricotta spinach casserole, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Make this spinach casserole for the holidays or serve it with your weeknight meal. Can you keep a secret?
My family liked this so much that I am now even planning on serving this as a main dish! It really is delicious as is, but of course if you’d like a heartier casserole, you could just brown some sausage or ground turkey, and throw it in there with the rest of the ingredients. Yum! I think I’m going to have to make this again, soon!
6 Eggland’s eggs
1 1⁄2 cups ricotta cheese
2 tablespoons instant minced onion
2 tablespoons Gold Medal flour
1⁄2 teaspoon dry mustard
1 (10 ounce) package frozen chopped spinach, cook drained and well squeezed
Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
Heat oven to 350 degrees F.
Grease a 1 1/2 quart casserole dish.
Pour in the spinach mixture.
Bake approximately 35 minutes or until a knife inserted in the middle comes out clean.
USE RED NEXT PAGE LINK BELOW
Quick Tip: This spinach casserole tastes even better the second time around so make enough for leftovers.