The Blessing of Home: Tuesday Tastiness #10

I am the master of food clip art and homemade food pics, aren't I? Maybe not. But I should be getting better soon. We can only hope.

I got this recipe from a homeschooling message board a couple of years ago (thanks, Sheryl!) and enjoy making it as a meatless supper once a month or so. You can add bacon or sausage if you wish, but since my purpose for making it is to go meatless and save those dollars, I don't add it in very often.

I make it in an 8 x 8 dish for me, my husband, and oldest son since our other two kids usually just prefer scrambled eggs that night, but you can easily double it for a 9 x 13.

Egg Spinach Casserole

1 10 oz pkg of frozen chopped spinach

2 cups cheddar cheese, shredded (or whatever cheese you like)

1/2 onion, chopped fine

2 T flour

4 eggs, beaten (Free-range, farm-fresh are best if you have them. Delicious and good for you!)

1 cup milk (You know me by now - raw is my preference when I can get it)

salt and pepper to taste

Prepare frozen spinach as directed on package. Squeeze out moisture very well and allow to cool.
Mix together cheese, onion, and flour.

Beat eggs and milk together. Add salt and pepper.

Combine all ingredients and bake in 8 x 8 casserole dish at 350 for approximately 45 minutes or until knife comes out clean when inserted in center.

Simple, easy, and delicious for a quick supper meal. Try it!

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