Ever since Morningstar discontinued its Spinach Artichoke Veggie Bites, I’ve been hard-pressed to find a product just like it available. Having spinach in a bite-sized form that also has cheese in it (for protein and calcium) was almost like finding the Holy Grail.
So I looked around for simple spinach casserole recipes, and I found this one on Cooks.com.
I made it for dinner today, pretty much following the recipe to the letter except that 1) I added garlic powder, salt, and pepper (to taste) to the spinach mixture and 2) substituted the butter for olive oil, with additional garlic powder, to the topper mixture.
In an 8×8 baking dish, I divided the casserole (which firmed up rather well, thanks to the eggs) equally into 16 small squares.
Nutrition-wise, the Daily Value numbers break down for each square are as follows:
Vitamin A: 7.375%
Vitamin C: 0.25%
Since Daniel still had leftover tater tots and fish tenders from last evening, I only gave him one square of the spinach casserole. He readily ate it and would probably eat more, if it weren’t for the leftovers. His beverage was water (in one cup) and Minute Maid apple juice (which has 100% vitamin C and 10% calcium in each serving, in another cup). Dessert was two banana walnut mini-muffins and ten grapes, which were halved.
Since we have plenty of leftover spinach casserole, I’ll freeze a goodly portion (along with the cheese torellini with pesto and the cheesy brocolli and rice zuppa that are in the freezer).