Iron-Boosting Spinach and Mushroom Casserole
This savory casserole is packed with iron-rich spinach, protein-packed mushrooms, and vitamin C to aid in iron absorption. Topped with a crispy panko and Parmesan crust, this dish is perfect for a satisfying dinner or meal prep.
ingredients
- 1 lb. baby spinach, washed and drained
- 1 lb. mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup panko bread crumbs
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter, melted
steps
- 1.
Preheat oven to 375°F.
- 2.
In a large skillet, heat olive oil over medium-high heat. Add onions and garlic and sauté until translucent.
- 3.
Add sliced mushrooms and cook until they release their moisture and become lightly browned.
- 4.
Add spinach and cook until wilted.
- 5.
Add vegetable broth, lemon juice, Worcestershire sauce, smoked paprika, heavy cream, salt, and pepper to the skillet. Simmer for 5-10 minutes until the sauce has thickened.
- 6.
In a separate bowl, combine panko bread crumbs, Parmesan cheese, and melted butter.
- 7.
Transfer the spinach and mushroom mixture to a large baking dish. Sprinkle the panko mixture over the top evenly.
- 8.
Bake in the oven for 20-25 minutes or until the crust is golden brown and the casserole is heated through.
- 9.
Serve hot.