Spinach Casserole

It’s interesting to consider how dining habits change over time — both society’s and our own. A lot of new things have been introduced, a lot of food fads have come and gone, and a lot of things that were once hard to get are now readily available. And, personally, dishes with which I grew up and dishes that were cornerstones of my culinary repertoire when I first lived on my own have been pushed aside for increasingly complex or exotic foods. However, in the last couple of years, I have from time to time gone back to some of those old recipes. A few need to be updated, but some are still perfect, and I wonder how I ever let them go. Granted, I grew up in a family that took cooking and eating seriously, so I had some good material to work with. But it has been fun to rediscover some of these old favorites.

One such old stand-by was the spinach casserole below. It is a lovely dish deliciously scented with rosemary (the history of which was touched on in the previous post). I believe this was the first recipe I had that used rosemary. When I had my first apartment and lots of single friends, I would always double this recipe. Enjoy.

Spinach Casserole

1 10-oz. pkg. frozen spinach
1 cup cooked rice
1 cup shredded cheddar
2 eggs, slightly beaten
2 Tbs. melted butter
½ tsp Worcestershire sauce
1 tsp. salt
1/3 cup milk
2 Tbs. scallions (green onions), chopped (white part and 1 inch of the green)
1/4 tsp. rosemary

Cook and drain the spinach. Combine all ingredients, crumbling the rosemary slightly as you add it, to release the volatile oils. Place mixture in a shallow, greased casserole dish. Bake at 350 degrees for 20-25 minutes. Serves 4.

© 2011 Cynthia Clampitt

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