Oct 27, 2011
So I made this recipe "exact" and it came out wonderful. To help... "seasoned" is actually a common flavoring name for croutons (as opposed to garlic or unseasoned). I found that one average sized bag was perfect in the bottom of a 9x13. Make sure to get the spinach really dry. When you pour in the liquid ingredients it will appear to not be enough moisture but it will soak up and cook nicely. The only drawback is visually it is really unappealing. I had served this at a church event and at first it was skipped over frequently... as the braver souls sampled it, word spread and all of a sudden the second pan was gone! I think I might sprinkle extra cheese on top just as I pull it out of the oven to mask the green spinach brown mushroom visual that seems to rise to the top. The croutons add a great, rich flavor. I skipped the optional herb sprigs, carrot strips and salsa, but maybe those were to make it prettier? Will make again, though maybe next time for brunch as it is a little savory for early breakfast.
—Jessielude
