Spinach Squares
A savory spinach bake of chopped spinach, sauteed mushrooms and onion, cream of mushroom soup, eggs, bread crumbs and Parmesan, cut into small squares.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Spinach squares are versatile: cut them small for a party hors d'oeuvre or larger for a side dish. Mushrooms and onion are sauteed in butter, then mixed with thawed chopped spinach, undiluted cream of mushroom soup, eggs, seasoned bread crumbs, Parmesan, basil and oregano.
The mixture bakes in a square pan until set.
Ingredients
- 3 tablespoons butter or margarine
- 1/4 pound fresh mushrooms, sliced
- 1 small onion, minced
- 2 packages chopped spinach, thawed and drained
- 1 can cream of mushroom soup
- 4 eggs
- 1/4 cup seasoned bread crumbs
- 1/4 cup grated parmesan, plus more for the top
- 1/8 teaspoon basil and oregano
Instructions
- Saute. Melt the butter and saute the mushrooms and onions.
- Mix. Add the undiluted mushroom soup and the rest of the ingredients.
- Bake. Put in a 9-inch square pan and sprinkle more Parmesan on top. Bake at 325°F for 35 minutes, or until set.
- Serve. Cut into small squares to serve.
Tips
- Squeeze the spinach very dry for squares that cut cleanly.
- Let them cool 10 minutes before cutting.
More vegetables and side dishes
All vegetables and side dishes | All recipes | Cooking guide and safe temperatures