Greek Egg Casserole Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in spinach, Monterey Jack and mozzarella cheeses, onion, salt, pepper flakes and oregano. Pour into baking dish.
• Bake 38 to 43 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Top with tomato, feta and dill; serve with lemon wedges.

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage, green pepper and shallot over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain. Transfer mixture to an 8-in. square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes., In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. Sprinkle with feta., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before serving. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed until heated through and a thermometer inserted in center reads 165°.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
• Melt butter in a medium skillet over medium heat. Add onions and cook, stirring occasionally, until soft, 5 to 7 minutes.
• Meanwhile, heat another pan over medium heat. Cook spinach until heated through, about 5 minutes. Drain.
• Whisk eggs, milk, salt, and pepper together in a large bowl until well combined and foamy. Add the onions, spinach, tomatoes, and feta cheese and stir to combine. Pour egg mixture into the prepared dish.
• Bake in the preheated oven until eggs are set, 30 to 35 minutes.

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
• Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
• For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
• Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.