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Julie Andrews’ 3-Ingredient Casserole
Whether she is lighting up the silver screen in classic films or sharing her culinary favorites, Julie Andrews brings warmth and charm to everything she does. In her contribution to The Celebrity Cookbook, she shares an incredibly simple, three-ingredient casserole that is absolutely perfect for a weekend brunch, a quick lunch, or feeding a hungry crowd during potluck season.
This cozy Spinach Florentine bake relies on a healthy bed of cooked spinach topped with cracked eggs. To bind it all together and provide a rich, savory, and wonderfully nostalgic flavor profile, the recipe utilizes a beloved pantry staple: canned cream of mushroom soup. Because it requires only three primary ingredients, it takes mere minutes to assemble, letting your oven do all the heavy lifting!
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Julie Andrews’ 3-Ingredient Casserole
4
servings10
minutes20
minutes320
kcalIngredients
1 (10-ounce) package frozen spinach
4 large eggs
1 (10.5-ounce) can cream of mushroom soup
Butter or cooking spray (for greasing the pan)
Directions
- Prep the Spinach: Cook the frozen spinach according to the package directions. Once cooked, drain it thoroughly, squeezing out as much excess moisture as possible to prevent a watery casserole.
- Prep the Pan: Preheat your oven to 350°F (175°C). Lightly butter or grease a shallow 8×8-inch baking dish.
- Layer the Base: Spread the drained, cooked spinach evenly across the bottom of the prepared baking dish.
- Add the Eggs: Carefully crack the four eggs directly over the bed of spinach, spacing them out evenly and keeping the yolks intact.
- Top with Soup: Pour the canned cream of mushroom soup evenly over the top of the eggs and spinach.
- Bake: Place the dish in the preheated oven and bake until the eggs are set to your liking (usually about 20 to 25 minutes for firm whites and slightly runny yolks). Serve hot!
Notes
- Fresh Spinach Swap: If you prefer, you can easily substitute the frozen spinach by sautéing 3 cups of fresh spinach until wilted.
- Scrambled Variation: If you do not like intact egg yolks, you can whisk the eggs together in a bowl first, and then pour the scrambled mixture over the spinach before adding the soup.
- Flavor Upgrades: While this recipe relies on the soup for seasoning, you can elevate it by adding a pinch of salt and freshly ground black pepper. For a kick of heat, stir in some red pepper flakes or a spoonful of Calabrian chili paste!
- Soup Swaps: Try swapping the cream of mushroom soup for cream of celery, cream of potato, or cream of chicken to easily change the flavor profile.
- Serving Suggestions: Pair this savory egg casserole with crusty toasted bread, buttery biscuits, or crispy home fries to soak up the rich, creamy sauce.
