Spinach Casserole

So yes, this is another casserole with vegetables, milk and eggs.

I really do not understand why this style of casserole was so popular. It’s just strange.

The milk and eggs form a custard like filling that surrounds the spinach. I don’t love it.

The casserole itself was fine. Nothing special.

It did need more salt. Maybe a full teaspoon instead of a half.

The bread crumbs and butter form a nice crust on the top, so you get some texture.

The spinach cooks down even more than when you start.

Honestly it is kind of mushy.

I can think of much better ways to serve spinach. . .

SPINACH CASSEROLE

3 Cups Cooked Spinach

4 Tablespoons Minced Onion

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

2 Eggs, Slightly Beaten

1 Cup Milk

1/2 Cup Dry Bread Crumbs

2 Tablespoons Butter

Combine spinach, onion, salt, and pepper. Stir eggs into milk and then add to the spinach mixture. Pour into a greased casserole. Sprinkle with crumbs, then dot with butter. Bake in a 450 degree oven for 15 minutes.