Well, I'm finally back after a week of sickness that has affected every member of our family! We were able to get one semi good day where all of us were at least mobile and made it to my in-laws for Easter. It all went down hill from there. As it stands, my husband is the one still down for the count. Poor guy is competing in a triathlon next week so this is not good for his training!
Okay, back to cooking! I made a fantastic vegetarian meal last night that was scrumptious! I got the recipe from, where else,
Cooking with Chopin, Living with Elmo. I just love her site.
First off, a couple of tips before you even begin this dish. 1. Don't start cooking at 6:30, otherwise you won't be eating until 8:00, throwing bedtime schedules off, leading to a cranky morning...but I digress. 2. Have your cornbread already made before you start the casserole and things will go a lot quicker. 3. Defrost your frozen spinach before beginning to cook. I know, common sense to most. I'm obviously not most.
Let's get started!
First, you're going to want to dice up a yellow onion. I live in Texas y'all and we've got BIG onions here so I only used half of one.
Next, slice up two yellow squashes. First cut in half lengthwise, then cut each half in half lengthwise. Once all of that lengthwise cutting is done, slice into 1/2" pieces.
Now we're ready to get cooking! Heat your olive oil between medium low and medium heat. You're going to want your veggies to gently sauté, not burn. Add your diced onion and sauté for about 10 minutes, or until they're clear and golden.
Add your squash, spinach and salt/pepper and continue sautéing for another 10 minutes or until the squash is nice and soft. Note that there is no picture of the spinach. It's okay, just envision your lovely spinach being added at this time. Moving on.
Once all of these healthy veggies are done doing their thing, you're going to add your crumbled, already cooked, cornbread and give it a good stirring.
Once stirred, add the can of cream of mushroom soup and stir. So much for the healthy.
Next add your cheese and stir. Oh yeah, health factor just keeps moving on down here.
Now, in case you forgot to add the spinach, go ahead and do that now. It's okay, it happens to all of us. Then, spoon the yummy mix into a butter-greased baking dish.
Sprinkle the top with some more yummy cheese.
Pop that baby in a 350 degree oven and bake for about 25 minutes or until the cheese is golden brown.
Finally, enjoy! Okay, so it doesn't look gorgeous in the picture but it tastes gooood! M loved this dish, which is amazing since she isn't too keen on veggies or cheese.
BTW, I served this as our main dish. But it would also be great as a side, which is where the leftovers will end up tonight.
Lots of good stuff coming up this week. Stay tuned!
Squash and Spinach Casserole
Serves 4-6
1 medium yellow onion, finely diced
1 tablespoon olive oil
2 yellow squash, quartered lengthwise and chopped into 1/2" slices
1 10 oz. box of frozen spinach, thawed and squeezed dry
1 8.5 ounce box of Jiffy cornbread mixed, prepared and crumbled
1/2 teaspoon salt
Freshly ground black pepper to taste
1 10.75 ounce can Cream of Mushroom soup (or Cream of Celery)
1 and 1/2 cups shredded Monterey Jack cheese, divided
1/4 cup shredded mozzarella cheese
Saute onion in olive oil until soft, about 10 minutes. Add squash and spinach and cook until over medium heat until squash is soft, about another 10 minutes.
Add salt and pepper.
Add in the crumbled cornbread and mix well.
Add in the can of soup.
Mix in 1 cup Monterey Jack cheese.
Spread in greased 8x8 baking dish.
Top with 1/2 cup Monterey Jack cheese followed by the mozzarella cheese.
Bake at 350 degrees for 25 minutes, or until cheese is well browned.
