Keto Spinach And Cheese Bake Recipe

About this recipe

A rich and creamy spinach and cheese casserole, perfect for a satisfying keto-friendly dinner. Packed with flavor and topped with a crunchy layer of croutons.

Ingredients

• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 200G All Things Butter Unsalted Butter
• - Cathedral City Mature Cheddar Cheese
• 1 Bunch Spinach Fresh 1 Bunch
• NaN Old India Blanched Ground Almond Flour

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease a 3-quart casserole dish with butter or cooking spray.
3. Cook 500 g fresh spinach in a skillet over medium heat until wilted, about 3-4 minutes. Drain well to remove excess moisture.
4. In a large bowl, whisk 2 eggs until smooth. Add 3 tbsp finely chopped onion, 1 cup cream of mushroom soup, 1 cup cream of asparagus soup, 1/2 cup melted butter, 1 cup shredded sharp cheese, and 1 cup shredded cheddar cheese. Mix until well combined.
5. Fold the cooked spinach into the cheese mixture, ensuring it is evenly distributed.
6. Stir in 2 1/2 cups keto-friendly croutons, mixing gently to coat.
7. Transfer the mixture to the prepared casserole dish and spread evenly. Top with the remaining 1 cup of croutons.
8. Bake in the preheated oven for 1 hour, or until the top is golden brown and the casserole is bubbling.
9. Remove from the oven and let cool for 5 minutes before serving.