High-Protein Spinach, Mushroom & Cheese Casserole
Method
Preheat the oven to 180°C (350°F) and lightly grease a medium baking dish.
Heat a large nonstick skillet over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the spinach to the skillet. If using frozen spinach, make sure it has been thoroughly thawed and drained beforehand. Cook for another 2–3 minutes, allowing any remaining liquid to evaporate. Remove from the heat.
In a large bowl, combine the fat-free cream cheese, Skyr, garlic powder, salt, and black pepper until smooth.
Fold in the cooked spinach and mushrooms along with three-quarters of the shredded cheese. If you prefer a firmer casserole, stir in the egg or cornstarch at this stage.
Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining shredded cheese evenly over the top.
Bake for 30 minutes, or until the casserole is bubbling and the cheese is lightly golden. Allow it to rest for 10 minutes before serving to help it set and develop its creamy texture.
For the richest mushroom flavor, allow the mushrooms to brown before adding the spinach rather than stirring them too frequently. If using frozen spinach, removing as much excess moisture as possible will keep the casserole thick and creamy instead of watery. This dish reheats beautifully, making it an excellent option for meal prep or a quick high-protein lunch.
Nutrition Facts
Per serving
