Spinach and Mushroom Cassorole
Spinach and Mushroom Cassorole
Serves: 9 Prep Time: 15 minutes Total Time: 70 minutes
A perfect natural dish for Passover.It's loaded with vegetables. If you are serving more than 9 people, double the recipe and use a 9x13-inch baking pan instead


1 cup chopped onion 2 cups sliced mushrooms 2 cups grated or diced carrots 1 cup diced zucchini 2 boxes chopped spinach thawed and gently squeezed to eliminate excesss water (10 oz boxes) 1/2 cup Matzo Meal (use unsalted if someone is on a low-sodium diet) 3 each large eggs, lightly beaten 3/4 cup egg substitute 1/4 teaspoon salt (add more to taste), optional 1/4 teaspoon black pepper 2 teaspoons low-sodium chicken broth powder


Preheat oven to 325 degrees. Coat a 9x9-inch or 8x8-inch baking pan with canola cooking spray. Coat a large nonstick frying pan with canola cooking spray. Add the onions and mushrooms, cover pan, and let cook over medium heat, stirring occasionally, until mushrooms are lightly browned. Add the mushroom mixture to a large bowl along with all remaining ingredients. Mix thoroughly (a wooden spoon or your hands work best). Spread into the prepared pan and bake until firm and lightly browned on the bottom (45-60 minutes).

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