Hello! Sorry for the lack of posts the last two weeks. I took a trip to the U.K. and have been trying to get caught up since my return. Good news-I’m back to blogging and I’ve got a little announcement to come next week, so stay tuned! In the meantime, I thought I’d make up for my lack of posting with a recipe, even though it’s Thursday.
I’ve never been a fan of cooked spinach, always preferring it fresh, so when my best friend had me over for dinner one night and served this casserole, I was dubious. Surprisingly, it’s one of my favorite recipes lately-full of flavor and cheesey goodness and it can be made in less than ten minutes. Pair it with fruit salad and muffins for brunch or add sweet potato fries for dinner. Guaranteed to become an immediate crowd pleaser!
1 TBS butter, melted
2 (6 oz) packages fresh baby spinach
1 1/4 cups shredded sharp cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 1/3 cup flour
1 1/2 cup low-fat milk
1 cup egg substitute
Salt and pepper, to taste
1 tsp baking powder
2 tsp Dijon mustard
1/8 tsp ground nutmeg
1/8 tsp ground red pepper
Preheat oven to 350 degrees. Pour butter into bottom of a 13×9 inch baking dish coated with cooking spray. Place spinach evenly in the bottom of the dish and sprinkle with cheeses.
Combine flour and remaining ingredients in a medium bowl; stir with a whisk until well blended. Pour milk mixture over spinach and cheese. Bake 40 minutes or until lightly browned. Serve immediately.
