Spinach, mushroom, & Gruyère casserole

Pictured with potato-crusted salmon fillet

Baby spinach, fresh, chopped	5 ounces
Mushrooms, thinly sliced	5 ounces
Gruyère cheese, shredded	½ cup
Onion, small, minced	1
Salt	½ teaspoon
Pepper, freshly ground	¼ teaspoon
Eggs, lightly beaten	2
Breadcrumbs, fine, dry, seasoned	1 tablespoon

1. Preheat oven to 350°F; grease a shallow 3- to 4-cup casserole dish.
2. In a large bowl, toss together everything, excluding the breadcrumbs.
3. Press into the prepared dish, and sprinkle with breadcrumbs.
4. Bake for 45 minutes, or until the top is golden and the casserole is set.

Based on a recipe from The Best Casserole Cookbook Ever by Beatrice Ojakangas.