Tomato and Spinach Casserole
May 16, 2020
Can you tell that I am loving these gorgeous, fresh tomatoes? My mother-in-law first introduced me to this dish and I immediately loved the combination of flavors. It takes minutes to throw together and is always a hit with company. It is a great dish because it can be made ahead of time. Perfect for brunch or lunch and is a great side for dinner! Gosh, I can't wait to be able to entertain and see my family and friends again!!
2 large tomatoes, sliced in 1/2 inch slices
1tbsp olive oil
10 oz bag of fresh spinach, chopped (a defrosted frozen block works great too. Just squeeze the water out of it really good.)
1 garlic clove, minced
Salt and pepper to taste
3 eggs, beaten
1/2 cup of breadcrumbs
3/4 cup Parmesan cheese, divides into 1/2 cup and 1/4 cup
1. Preheat oven to 350 degrees.
2. Spray a small casserole dish with cooking spray.
3. Layer the tomatoes into the dish. Cutting them up if needed to fill the whole dish.
4. In a skillet, heat up the oil and sauté the garlic for 45 seconds.
5. Add the spinach and stir constantly, until wilted.
6. Make sure that you squeeze out any liquid from the cooked spinach. Nobody wants a watery casserole.
7. Once spinach has cooled, combine the spinach, eggs, 1/2 cup Parmesan, the breadcrumbs, salt and pepper.
8. Stir until combined and spread in a layer over the tomatoes.
9. Top the casserole with the remaining Parmesan cheese.
10. Bake for about 35 minutes, until golden and bubbly.
Note: This is a perfect recipe to use up those bread ends that nobody eats. Please look for my previous post showing how to make homemade breadcrumbs.