2 Tbs. Unsalted Butter, Plus 2 Tsp.
3/4 Cup Chopped Yellow Onion
Salt And Pepper, To Taste
2 Tsp. Minced Garlic
1 Pound Mushrooms, Sliced
2 {10 Oz.} Pkg. Frozen Chopped Spinach, Thawed And Squeezed Dry
2 {14 Oz.} Cans Artichoke Hearts, Drained And Quartered
1 {15 Oz.} Container Ricotta Cheese
1 Cup Grated Monterey Jack Cheese
1/2 Crumbled Feta Cheese
6 Eggs
1/8 Tsp. Nutmeg
1/4 Cup Dried Bread Crumbs
1/2 Cup Parmesan Cheese

Preheat Oven To 350 Degrees. Lightly Grease A 9x13 Inch Glass Baking Dish With 2 Tsp. Of The Butter And Set Aside. In A Large Skillet, Melt The Remaining Butter Over Medium-high Heat. Add The Onions, Salt And Pepper And Cook, Stirring, Until Soft, About 3 Minutes. Add The Garlic And Cook, Stirring About 30 Seconds. Add The Mushrooms And Cook Until They Give Up Their Liquid, About 5 Minutes. Remove From Heat. In Large Bowl, Combine The Spinach, Artichoke Hearts, Mushroom Mixture, Ricotta Cheese, Jack, And Feta, And Toss To Combine. In A Separate Bowl, Beat The Eggs, Nutmeg, Salt And Pepper. Add To The Spinach Mixture. Add The Bread Crumbs And Mix Well. Transfer To The Prepared Dish And Top With A Layer Of Parmesan Cheese. Bake Until The Casserole Is Firm And The Top Is Golden, About 45-50 Minutes. Remove From The Oven And Serve.

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I love my kiddos....KILEIGH AKAYLAH AND GAGE REED...

This looks really yummy. I think I would have to cut it in half, or I would be eating the whole thing myself. I can hardly get them to eat spinach, unless I hide it really good.

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"Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly, and applying the wrong remedies."
-- Groucho Marx

I love the combo of spinach, artichokes and mushrooms, then when cheese is thrown on top of it all....wooooo-hooooo! My kind of dish!!

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I love my kiddos....KILEIGH AKAYLAH AND GAGE REED...