Easy Spinach & Cheese Casserole

This is a simple spinach casserole recipe, but, any other vegetable can be used to make a delicious sizzling hot casserole for a mid-week dinner, especially on cold, soggy Spring evenings.

I prefer frozen cut spinach as it is par cooked and I simple have to get it ready by microwaving for a few minutes. Zucchini, summer squash, eggplant, even simple carrots+potatoes+peas make good casserole. Adjust the cheese combination to suit your tastes. I like to go light on the cheese, just enough to bind it all together. Top with some of the reserved cheese and broil towards the end to give a crisp topping.

Ingredients
½ cup Egg Whites*
4 cups cooked chopped spinach, drained well
1 small onion sliced thinly
1-2 cloves of garlic minced finely
½ cup colby jack or aged cheddar, shredded†
½ cup part-skim mozzarella, shredded†
¼ cup crumbled feta
salt to taste

*I use All Whites® liquid egg whites that is fat free and cholesterol free
†I like local Tillamook cheese blocks that I can grate as needed; already shredded packaged cheese usually have additives "to provide non-agglomerating properties" as they label on the package which makes me shudder a bit, even if the additives are food-grade and potentially nutritive :) Besides, it is cheaper to get a huge hunk of cheese than buy small quantities packaged for quick serving...

All right, enough with my discourse... here's the simple recipe.

Preparation
Heat the oven to 450°FCombine the ingredients in a casserole dish, stir well, cover with a foil and bake for about 20 minutes, checking often to see if the cheese is bubbling enough for your tastes and if the egg is cooked throughIf preferred, top with ready-made french fried onions, or pan-fried onions, and broil for a few minutes at the end, just like for green bean casseroleServe warm with ciabatta-olive bread or enjoy it on its own