Food
Betty Rand Bassetta’s Spinach Bars
By Yankee Magazine|Dec 12 2007|
Cheesey and quiche-like, with a delicious crunchy brown crust top and bottom — great for Sunday brunch. Broccoli may be substituted for the spinach.
Yield
Serves 8
Ingredients
4 tablespoons butter
3 eggs
1 cup flour
1 cup milk
1/2 to 1 teaspoon salt
1 teaspoon baking powder
1 pound cheddar cheese, grated
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 small onion, chopped
1/2 cup chopped mushrooms (optional)
Instructions
In a 13×9-inch pan, melt the butter. Mix remaining ingredients together and spoon into pan. Bake at 350 degrees F for 30 to 35 minutes. Cool slightly before cutting into squares. Can be served hot or at room temperature.
I have been making these Spinach Bars since the recipe first appeared in Yankee Magazine. I have brought them to potlucks and made them for family occasions. They are always a hit, and I get many requests for the recipe.