Spinach and Sautéed Veggie Casserole
- 4 Tbsp of Extra Virgin Olive Oil divided
- 20 ounces of Fresh Baby Spinach
- 1 Red Bell Pepper chopped
- 1 Orange Bell Pepper chopped
- 1 Medium Onion chopped
- 10 ounces of Sliced Mushrooms
- 2 Tbsp Butter
- 3 Garlic Cloves finely chopped
- 15 Small Cherry Tomatoes cut in half
- 1 Cup Cheddar Cheese shredded
Preheat Oven to 350 Degrees
Heat 2 Tbsp of olive oil over medium high heat in a large skillet.
Add spinach and sauté for approximately 6 minutes, or until spinach is wilted.
Place wilted spinach in a 2 quart dish.
Heat Olive Oil in Skillet over medium heat. Add Bell Peppers and Onions to skillet and sauté for 5 minutes
Next, add mushrooms, stir and cover skillet with lid for approximately 5 minutes or until veggies begin to soften.
Remove cover from skillet and add minced garlic and 2 Tbsp of Butter, keep over medium heat until butter is melted.
Remove from heat and add cherry tomatoes.
Place sauteed veggies & butter mixture over wilted spinach in baking dish.
Spread cheese evenly over the top.
Bake at 350 degrees on center rack of oven for approximately 20 minutes or until cheese has melted.
Serving: 6g | Calories: 254kcal | Carbohydrates: 12g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 235mg | Potassium: 905mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10618IU | Vitamin C: 90mg | Calcium: 241mg | Iron: 3mg