Spinach and Cheese Casserole

Yesterday I made what I call a Spinach and Cheese Casserole.  It's sort of like a savory bread pudding.  As I've made it over the years, I've adjusted the original recipe and created several variations.  This is one of the variations.

I don't have a picture for the ingredients this time; it was one of those days I changed my mind in the middle of what I was planning.  Here is what you will need:

5-6 slices of bacon
1 bunch of spinach, washed and trimmed
1/2 medium onion, chopped
1 clove garlic, grated
1 tablespoon olive oil (eyeball it)
1 loaf Italian bread
12 eggs, beaten
2 cups milk
2 cups shredded cheese (I used a mix of mozzarella and sharp cheddar because that's what was in my refrigerator; use what you like.)

First I put the bacon on a cookie sheet lined with foil and baked until crispy.  While that was happening, I chopped the onion and grated the garlic.  I also cut the bread into 1- to 2-inch cubes and set aside in a large bowl.

Once the bacon was done, I put several spoonfuls of the drippings into a pan along with the olive oil.  I sauteed the onions in the drippings and oil until translucent, then added the spinach and the garlic.  (In the past I've also added a pinch of red pepper flakes at this point, but not yesterday.)  Once the spinach was wilted and the garlic lightly browned, I turned off the heat and set the mixture aside to cool. (You don't want to add hot things to your eggs; they won't like it very much!)

In a medium bowl, I beat the eggs until blended and added the milk.  I then chopped the bacon to be added and measured out the cheese.

In the bowl with the bread, I added the spinach mixture, the bacon, the cheese, and the egg mixture.  I then mixed everything with a large spoon until the bread was coated.  (Don't worry if it looks a little runny; the bread will absorb the extra liquid as it cooks.)

I turned the mixture into a greased (with cooking spray) 13 x 9 baking dish, making sure the mixture was in a single layer.

 I baked the casserole for about 40 minutes at 350 degrees.  (Check for doneness as you would a cake.)

Once I took the casserole out of the oven, I allowed it to sit for 10 minutes before cutting.  I served it plain.  (Although I have served it with a side salad or steamed vegetables at times.)

Variations of this recipe include: cheese and onions, cheese and bacon, spinach and cheese, and cheese.  I have used different kinds of cheese as well: mild cheddar, sharp cheddar, mozzarella, and "mac 'n' cheese" mix. 

It's a simple recipe that's easy on your pocketbook and creates a lot of servings.  My family of four ate it last night and tonight, with seconds for everyone.

Try it out and let me know what you think!