Yellow Squash and Spinach Casserole

Name: Yellow Squash and Spinach Casserole
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 10 serving(s)
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

Submitted by Veghead

"From Better Homes and Gardens, "Perfect Party Food""

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photo by Anonymous

Ready In:: 40mins
Ingredients:: 11
Serves:: 10

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

Coat a 13 x 9 inch baking dish with nonstick cooking spray.
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.).
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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Reviews

I made this recipe but used about 1/2 the spinach and substituted 12oz of quartered white mushrooms for the other half. I also used Light Buresin (Garlic and Herb flavor), and topped it with crushed Garlic and Butter croutons prior to baking. That gave it a textural dimension . It was delicious and I am sure I will be making it again.

3tangerines
Loved it! It's delicious and colorful with the yellow squash and the spinach together. I made this as written, but instead of the Boursin cheese I used the same amount of soft herbed goat cheese....... it was outstanding! I'll be making this again for sure; I may even crush some buttery crackers for a topping. Thanx for sharing!

*Parsley*

Tweaks

Loved it! It's delicious and colorful with the yellow squash and the spinach together. I made this as written, but instead of the Boursin cheese I used the same amount of soft herbed goat cheese....... it was outstanding! I'll be making this again for sure; I may even crush some buttery crackers for a topping. Thanx for sharing!

*Parsley*