Squash and Spinach Casserole

Y'all.

This is GOOD.

A storm system has planted itself over us here in the Ozarks of Arkansas. We've received a flood-causing number of inches since Friday night. The days are dark. I had to set the ISO on my camera at approximately 9 jillion. So please excuse the grainy photos.

I started in on this recipe and then decided to blog about it. So, before you can get to my photo steps...

You'll want to dice up an onion.

Then, slice two yellow squash in half lengthwise. Then, cut each half...in half. (Quarter the squash). Then, cut the squash crosswise into half-inch slices.

Confused yet? Good! :)

Thaw some frozen spinach. SQUEEZE it as dry as you can.

Saute the onion in some olive oil until soft. Toss in the squash, spinach, and seasonings.

Add some prepared cornbread,

mix it all up.

Then stir in a can of Cream of Mushroom soup.

Next, mix in a cup of shredded cheese.

(This is Monterey Jack. You can use your favorite type.)

Spread it in a greased baking dish,

top with a 1/2 cup of shredded Monterey Jack cheese

AND

a 1/4 cup of shredded mozzarella cheese.

Bake it at 350 degrees for 25 minutes, until the cheese is yummy and brown.

Open up and say "aaaaaahh!"

Squash and Spinach Casserole

Serves 4-6

Saute onion in olive oil until soft, about 10 minutes. Add squash and spinach and cook until over medium heat until squash is soft, about another 10 minutes.

Add salt and pepper.

Add in the crumbled cornbread and mix well.

Add in the can of soup.

Mix in 1 cup Monterey Jack cheese.

Spread in greased 8x8 baking dish.

Top with 1/2 cup Monterey Jack cheese followed by the mozzarella cheese.

Bake at 350 degrees for 25 minutes, or until cheese is well browned.

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