spinat (spinach)

First, THANK YOU for all the comments yesterday. It makes me feel better knowing that I’m not talking to an empty world.

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I had a few requests for the scalloped spinach recipe that I had in my bento lunch from yesterday. Elyn did we ever feed you this?!? (Ya’ll should know that Elyn and I spent alot of time at each others houses during high school).

Scalloped Spinach (serves 4)

10 oz. spinach (I use the frozen chopped spinach, you can also use fresh)
2 eggs
1/2 c. milk
1/2 c. grated cheese (Velveeta is good; you can use cheddar — should be something sharp with flavour)
1/4 c. diced onions
salt & pepper to taste
bread crumbs
butter

Defrost spinach (if using fresh: chop, steam, drain, cool) and stir in onions. Beat eggs together with milk. Mix spinach/onions, cheese, and milk/eggs together. Add salt & pepper to taste (I don’t use salt b/c the cheese and butter usually add enough). Put into a casserole dish (I use a small square one — 9×9?). Sprinkle with bread crumbs and dot with butter.

Stick it in the oven @ 350F for 20-30min. (if it is in the oven longer then you get some really yummy crunchy cheese edges).

I usually serve this with some boiled potatoes and, if you lean this way, some meat.