eatme

skinnyvegetarians:

Call me old fashioned, but I can appreciate a good casserole. Fortunately, my mom is a fabulous cook and I was never subjected to eating some of the unappetizing casseroles I know some of my friends mom’s made. This yummy recipe features fresh spinach, mushrooms, and mozzarella cheese.

You will need 32 oz spinach, 12 oz chopped mushrooms, a cup of diced onions, 3/4 tsp garlic powder, about 1/2 cup shredded mozzarella cheese, and (my favorite!) 3 wedges of the laughing cow light cheese. I prefer the garlic & herb flavor, but the swiss wedges work nicely as well.

Cook the onions on high heat until they begin to brown.

Combine the spinach, onions, cheese wedges, and garlic powder in a bowl and mix it well.

Spread half of the casserole mix in a medium sized casserole dish (sprayed with nonstick spray.)

Place half of the mushrooms over the layer of the casserole mix.

Spread the rest of the casserole mix over the mushroom layer.

Lay the other half of the mushrooms on top of the second casserole mix layer.

Evenly sprinkle the shredded mozzarella on top of your casserole (which should now have mushrooms on the top.)

Cook in the oven at 350 F for about 25 minutes. It may need a few minutes longer, so use the crisping of the mozzarella cheese as your indicator.)

This whole recipe is crazy delish. I have to help myself to seconds whenever I make it, and my whole family loves it. A slice of this (about 1/6th) is only about 110 calories, plus it has about 9 g of protein and all the nutritional benefits of the veggies. This recipe is really homey and comforting, and it makes for a great dish for the whole family to enjoy! Make sure to check this out, because it’s great.

-R