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Super Simple Spinach Squares
- 2 10 oz pkgs frozen chopped spinach – or 1 16 oz package
- 3 T butter
- 1 small onion, chopped
- 1/4 lb of sliced mushrooms
- 4 eggs
- 1/4 c dried bread crumbs (or Panko)
- 1 can (10 1/2 oz) Cream of Mushroom soup
- 1/2 c grated parmesan cheese, divided (or most any grated cheese of your choice; Jeanie used a combination of parmesan and mozzarella for us.)
- a pinch of black pepper, basil, and oregano
Preheat oven to 325 degrees.
Place the spinach in a wire strainer and rinse under hot water to thaw, then press out all the water and set aside. Melt the butter in a frying pan over medium heat; add onion and mushrooms and cook, stirring, until the onion is limp.
In a bowl, beat eggs with a fork; then stir in bread crumbs, mushroom soup, 6 T of the cheese, pepper, basil, and oregano, drained spinach, and onion mixture.
Put the mixture in a well-greased 9″ square baking pan and sprinkle with the remaining 2T of cheese. Bake, uncovered, for 35 – 45 minutes. A knife inserted in the middle should come out clean and the edges should be slightly browned. Cool on a rack. Serve at room temperature or chilled, cut into 1″ squares. If you’re refrigerating it, re-warm in a 325 degree oven for about 12 minutes before serving.