Spinach Potato Casserole

Sometimes my favorite creations end up being the random experiments using whatever's in the refrigerator at the time. That's how this recipe was born. I had two different dishes in mind, but discovered the eggplant I was counting on for one of them was bad inside, so I ended up with something completely different instead!

Ingredients

Equipment

Directions

  1. Saute onion and garlic in olive oil in a large skillet.
  2. Add potatoes and carrots. After a couple of minutes, add about 3 oz of water. Add another 3 oz after another few minutes if needed to keep the veggies from sticking. (You want the veggies to stay moist, but you don't need to add a lot of oil.)
  3. When the potatoes and carrots are soft (they don't have to be completely cooked), remove the skillet from heat.
  4. Preheat the oven to 350 degrees F. Grease the casserole dish.
  5. Put about 1/2 the spinach in the bottom of the casserole dish. Sprinkle about 1/2 the flour on top.
  6. Add the potato/veggie mix as the next layer.
  7. Sprinkle 1/3 to 1/2 of the cracker crumbs on next.
  8. Spread about 1/2 the beaten eggs over this.
  9. Layer the remaining spinach, flour, cracker crumbs, then eggs.
  10. Pour milk over the whole mixture.
  11. Let it sit in the fridge for about 30 minutes.
  12. Bake at 350 degrees F for about 40 minutes.
  13. Remove from oven, sprinkle with cheese on top if desired, cover and bake for 10 more minutes. (Note: baking times are approximate.)

Source: My own creation. Inspired by Baked Spinach from Joanna Wallbillich on Safeway.com and one or two more I'll look up.