Cheesy Spinach/Squash Casserole
Goose says this is the best thing EVER, which, in my book, means it’s blog-worthy. (Well, that and the 5 helpings she ate.)
Lil Pea, on the other hand, does not eat her food “mixed up” and wouldn’t touch it. We have found it’s best to serve her a “deconstructed” dinner, and since she likes to help in the kitchen, she typically eats most of her meals while also helping to prepare them, instead of sitting at the table. (What four-year-old likes to sit still at the table, anyway?) As long as everyone is eating, or letting me eat, in peace, I am pretty lenient about the specifics.
So for those of you who don’t mind creamy food, or your food combined, here is a great summer recipe:
Cheesy Spinach & Squash Casserole:
about 8 side-dish servings, or 4 main-dish servings
1 1/2 c frozen diced squash (I used a mix of yellow and patty-pan, left over from last year’s garden)
2 c frozen spinach (don’t drain/squeeze and all that)
1 medium sweet onion, diced
about 3 Tbs butter
1/2 tsp salt
few grinds fresh black pepper
2 eggs (or use leftover yolks/whites- so, 4 yolks or 4 whites)
2 c cheese, divided
1/3 c cream cheese
1/4 c ground up crackers, stale bread, plain cereal (like cornflakes), or chips (optional)- crumbs
Add butter, diced onion, and frozen veggies to a deep skillet and set to medium heat, stirring occasionally, until bubbly. Whisk eggs in small bowl and add 1 1/4 c cheese to eggs. Remove skillet from heat and pour contents into 9x 13″ casserole dish, stirring in egg/cheese and cream cheese until cream cheese is melted and evenly distributed. Sprinkle remaining cheese on top, along with crumbs.
Bake in preheated 425*F oven for about 20 minutes, then broil on highest heat for about 2 minutes until top is golden. Cut into squares to serve.