Spinach Casserole

This "Spinach Casserole" recipe is a great way to get your family to eat some spinach, and get some healthy vegetable into them. Casseroles are a perfect recipe idea on busy weeknights, and a great way to have a nutritious and warming dinner.

For this spinach casserole you can also substitute broccoli for the spinach if that is what you have on hand. Some of the ingredients you will need for this spinach casserole recipe include frozen chopped spinach defrosted, egg, salt, black pepper, finely chopped onion, shredded cheddar cheese and mushroom soup. To start preheat the oven to 350 degrees Fahrenheit and place the spinach in a strainer and squeeze out all the extra liquid from it. In a large bowl, combine spinach with the rest of ingredients, except croutons, and combine well. Pour into a 2 quart casserole dish and top with croutons.

Spinach is thought to have originated in ancient Persia. It is not known when or who by that spinach was introduced to India, but the plant was introduced to ancient China, where it was known as a Persian vegetable. The earliest known record of the spinach plant was recorded in Chinese, stating that it was introduced to China via Nepal most likely around 647 AD. Spinach, along with other green, leafy vegetables is a rich source of iron. The United States Department of Agriculture says in a six ounce serving of boiled spinach there is 6.43 mg of iron. However spinach is known to contain iron absorption inhibiting substances which include high levels of oxalate, which can bind to the iron and form ferrous oxalate and render much of the iron in spinach unusable by the body. In addition to preventing absorption and use of iron, high levels of oxalates remove iron from the body. Cheese is a food that is derived from milk and produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It uses the proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During cheese production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout.

Casseroles in the United States or in continental Europe usually consist of pieces of meat that can be chicken or fish (tuna is popular), various chopped vegetables, a starchy binder such as flour, rice, potato or pasta, and a crunchy or cheesy topping. Liquids are released from the meat and vegetables while they are cooking, and further liquid in the form of stock, wine, beer, or vegetable juice may be added when the dish is assembled. Casseroles are usually slowly cooked in the oven usually uncovered. Casseroles may be served as a main course or a side dish, and may be served in the dish in which they were cooked.