Sunday, May 20, 2012

Florentine Breakfast Casserole



Do you make notes on recipes?  My cookbooks are filled with little notations.  There are stars and smiley faces (or frowns) in the indexes.  The recipes have dates made and reactions of the diners.  There are sometimes additions and/or deletions to ingredients.
I have folders filled with recipes clipped from newspapers and magazines.  
My favorite file contains recipes from friends--mostly dishes that I've enjoyed at their tables.

The Florentine Casserole recipe that I promised you came from my friend Jane and was prepared by our friend Diana for our lunch at the farm last week.  Jane first enjoyed the dish at the Stone Maiden Inn in Stratford, Ontario and the owners graciously gave her the recipe.

Notes on the page:

"Very good--Christmas brunch 2006"
"red and green"
"2011 guys liked--brunch"
"Can be made ahead of time and refrigerated.  Take out and warm and bake."
"From Jane-great quiche-like filling or strata without bread."

I love having that little history of when the recipe was prepared and who enjoyed it.  
I'm going to add my own note when I make the casserole.
I know it will start with "delicious"!




Florentine Casserole as inspired by the Stone Maiden Inn, Stratford, ON

4 oz sliced mushrooms 
1 package frozen spinach, defrosted and squeezed dry 
1/3 cup of butter
8 eggs
1/2 cup flour
1 tsp nutmeg
1 tsp dried basil
1 small onion, chopped
2 1/2 cups shredded cheddar cheese
1 1/3 cups milk
1 tsp salt and 1/2 tsp pepper
1/2 tsp dried dill
Cherry tomatoes halved (about 8 whole)

1.  Saute the mushrooms and onions in the melted butter.  Add the spinach and sprinkle with the salt and pepper.  Add the basil and dill and saute for about three minutes.
2.  Lightly oil a 9 x 13 pan and sprinkle one cup of the cheese over the bottom.  Spoon in the spinach mixture and top with the tomatoes.  Add remainder of the cheese.
3.  Mix the flour and milk.  Beat the eggs well and stir into the milk.  Add nutmeg.  Pour the milk and egg mixture over the spinach mixture.
4.  Bake at 375 for 45 minutes of until set.
This can be prepared the night before and refrigerated overnight.  Let come to room temperature before baking.


ENJOY!

24 comments:

  1. I write in my cookbooks too. I always write the date of the first time I made the recipe. Then if I make it for company, their names. Any changes I make in the recipe etc. Like a little cooking journal. I love it that you do that, too, Bonnie.

    I am always appreciative of a good breakfast casserole. This looks great.

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  2. What a great dish! It sounds delicious! My cookbooks look like a journal---writing everywhere and in some cases, I can hardly read the recipe for all the scribbling. So, you're not alone in this, Bonnie! Thanks for the great recipe and have a pleasant Sunday!!!

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  3. I don't make notions on cookbooks, I'm too afraid to ruin the book with my notes, but I would be a much better cook for it. It's a good idea, and I should do it. This casserole looks terrific!

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  4. Sounds wonderful Bonnie. I have been looking forward to this recipe. Thanks.

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  5. OMG, this sounds amazing and I will make this very soon. Thank you for sharing it. I too make notes in my cookbooks as did my mother.

    Carolyn/A Southerners Notebook

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  6. Hi Bonnie, That casserole sounds awesome. Thanks for the recipe. I'm sure we'll enjoy it!!!!!

    Hope you are feeling good.
    Happy Sunday.
    Hugs,
    Betsy

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  7. i have a box of recipes that i made 55 years ago in home ec class. no notes on them, but i did add 3 or 4 that the name of the recipe is Jeannes green stuff and Jeanne's potato casserole.

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  8. I think making notes is invaluable. My cookbooks are riddled with them :)

    Love this breakfast casserole made without bread!

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  9. This looks and sounds delicious!! And since my daughter is out of town for 16 days (which means I am on kitchen duty!), I just may put it on the menu.

    I, too, have always made notes on recipe cards and in cookbooks, but usually, they are negative/instructive comments, such as "too much liquid," "lacks flavor," or "didn't like."

    Have a great day,
    Patti

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  10. I love these kind of recipes that can be prepared the night before. Perfect for when the family gathers. Thank you for this one, Bonnie! blessings ~ Tanna

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  11. Great for company. I love spinach with eggs.

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  12. So many of my recipes have a year or notes which adds a bit of family history to each one!

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  13. Love this and breakfast dishes! I'll pin it. Also those rolls look so much like the ones I found at Target, did you ever find them? I seem to remember you commenting on them. :-)

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  14. My family loves this kind of brunch dish and I like being able to put it together the night before. I write in my cookbooks, too. I used to feel a bit guilty about it but I am always happy to read my notes.

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  15. My most important notes are "very good" and "make this again":@)

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  16. It looks wonderful, and would be especially great for a Christmas brunch. I do make notes on my recipes when I make changes, and tell why I changed it.

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  17. Yes, I like to make notes as well. The breakfast casserole looks absolutely delicious. I can't wait to try it. Have a terrific week. Bonnie

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  18. Some of my favorite recipes are ones that are scribbled by friends on the back of whatever bit of paper is near. :) This casserole looks wonderful; a perfect brunch treat!

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  19. Yep, I'm a big note writer. It makes it easier to find my favorite recipes too.

    Love your casserole. So handy to have for breakfast or brunch for house guests.
    Sam

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  20. I write in my cookbooks. This sounds wonderful!

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  21. I've bookmarked this to try next weekend. It really sounds delicious, Bonnie. It is perfect for a guest breakfast or brunch. Have a wonderful day. Blessings...Mary

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  22. Spinach and cheese -- yum! :)

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  23. I think the note I write next to this will be: delicious! perfect for guests!

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  24. Great post, I would love to make this for brunch. My books get a lot of use and I dont mind if I spill on them :)

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