Recipe by Veghead
From Better Homes and Gardens, "Perfect Party Food"
Top Review by 3tangerines
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.
- 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 See How It's Made
- 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.