Cheesy Greens Casserole

This is great way to get kids to gobble up their greens. You can assemble this casserole up to a day in advance. Keep it tightly covered and refrigerated until ready to bake and increase the cooking time by about 10 to 15 minutes.

Regan Burns Cafiso

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Ingredients

2 tablespoons butter, plus more for pan		1 bag (16 ounces) chopped spinach, thawed and squeezed dry
1 tablespoon olive oil		1 bag (16 ounces) chopped mixed greens, or another single green such as kale or collard, thawed and squeezed dry
1 small yellow onion, chopped		1 1/2 cups grated cheddar cheese
2 tablespoons flour		1/2 cup grated gruyere cheese
2 cups warm milk		2 large eggs, lightly beaten
1/2 teaspoon salt		Pinch cayenne

directions

Total:

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1
Butter a 2-quart casserole dish and heat oven to 350 degrees. In a medium saucepan, heat butter and oil over medium. Add onion and cook, stirring occasionally, until onion is softened but not browned, about 5 minutes. Sprinkle flour over onion, stirring to completely incorporate it; cook 1 minute. Slowly drizzle in about ½ cup of milk, stirring constantly to prevent flour from lumping; stir in remaining milk and salt. Bring mixture to a boil, stirring often, until it thickens; remove from heat.
2
Place greens in a large bowl and stir in milk mixture; mix well. Reserve ¼ cup of each type of cheese for casserole topping, and add remaining cheese to bowl. Stir in eggs and season with salt, pepper, and cayenne. Transfer mixture to prepared pan and sprinkle remaining cheese over the top. Bake until edges are golden and puffed and center of casserole is 165 degrees, about 30 minutes.

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Cheesy Greens Casserole

Ingredients

directions