Yellow Squash and Spinach Casserole |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 10 |
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From Better Homes and Gardens, Perfect Party Food Ingredients:
2 tablespoons unsalted butter |
2 tablespoons olive oil |
1/2 cup onion, chopped |
6 cups yellow squash (cubed, about 8 to 10 small squash) |
2 (16 ounce) packages frozen chopped spinach, defrosted and squeezed dry |
1 1/2 teaspoons salt |
1 teaspoon fresh ground black pepper |
1/8 teaspoon ground nutmeg |
3 tablespoons all-purpose flour |
2 cups milk |
2 (3 1/2 ounce) packages boursin cheese, crumbled |
Directions:
1. Coat a 13 x 9 inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the butter and oil together over medium high heat. When the butter is melted, add the onion and cook, stirring, until softened, about 3 minutes. Add the squash and cook another 3 minutes, stirring a few times. Stir in the spinach, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes. Stir the flour into the squash mixture and cook until absorbed, another 2 minutes. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish. (At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.).
3. Preheat the oven to 350 degrees F. Bake the casserole until the top is golden brown, about 20 minutes. Let rest 5 to 10 minutes before serving.
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