Beefy Breakfast Bake

I found this recipe in "Taste of Home" magazine and it is delicious not only for breakfast, but paired with a salad for lunch or dinner!  This protein-packed dish will satisfy any hunger!!

BEEFY BREAKFAST BAKE

Ingredients:

1lb lean ground beef

2 tsp onion powder,

1 1/2 tsp salt

1 tsp garlic powder

1/2 tsp ground sage

red pepper flakes

1 pkg frozen, chopped spinach, thawed and squeezed dry

4 cups frozen, diced hashbrown potatoes

14 large eggs

1 cup ricotta cheese (or soft goat's cheese)

1/3 cup milk

1 tsp black pepper

3/4 cup shredded cheddar cheese

1 1/3 cups grape tomatoes, halved

• Preheat oven to 350F.  In a  large skillet, saute the beef with onion powder, 1/2 tsp salt, garlic poweder, sage and pepper flakes over medium heat until no longer pink.  Break the beef up into crumbles with the spoon.  Stir in spinach and remove from heat.
• Spread potatoes in a greased 13 x 9 baking dish.  Top with beef mixture.
• In a large bowl whisk together eggs, ricotta, milk, black pepper, and remaining salt; pour over top of the beef.  Sprinkle with Cheddar and top with tomatoes.
• Bake, uncovered for 45 to 50 minutes or until a knife inserted near the centre comes out clean.
• Let stand for 5 to 10 minutes before cutting into squares and serving.
• ENJOY!

Twice Baked Cheddar Potato Casserole

I found this recipe in "Taste of Home" magazine and had to give it a try as with the cooler temperatures, it is the perfect rib-sticking side dish!  Not only did my family enjoy this casserole, but we loved nibbling on the potato skins sprinkled with pink Himalayan salt!!!

TWICE BAKED CHEDDAR POTATO CASSEROLE

Ingredients:

8 medium baking potatoes

1/2 cup butter, cubed

2/3 cup sour cream

2/3 cup 2% milk

1 tsp salt

3/4 tsp pepper

10 bacon strips, cooked and crumbled, divided

2 cups shredded cheddar cheese, divided

4 green onions, chopped, divided

• Preheat oven to 425F.  Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender.  Remove from oven; reduce heat to 350F.
• When potatoes are cool enough to handle, cut each potato lengthwise in half.  Scoop our pulp and place in a large bowl; discard shells.  Mash pulp with butter, stir in sour cream, milk, salt and pepper.
• Reserve 1/4 cup crumbled bacon for topping.  Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture - do not over mix!
• Transfer mixture to a greased 11" x 7" baking dish.  Top with the remaining cheese and green onions.  Sprinkle with reserved bacon.  Bake 15 to 20 minutes or until heated through and cheese is melted.
• ENJOY!

Cheese & Herb Potato Fans

My son Devon saw this recipe in "Taste of Home" magazine and he asked me to make it as a side to our slow cooker roast beef, carrots and parsnips dinner....they are delicious!!  Just make sure that you allow enough time to properly bake the potatoes in the oven as they won't fan out unless they are perfectly cooked.  Use fresh herbs as they deliver the most flavour - we were lucky that all the herbs are still blooming in our garden...but with the change in the weather, it won't be for long!!

CHEESE & HERB POTATO FANS

Ingredients:

8 medium potatoes, scrubbed and dried

1/2 cup butter, melted

2 tsp salt

1/2 tsp black pepper

2/3 cup shredded cheddar cheese (I used goat marble cheddar)

1/3 cup shredded Parmesan or Peccorino cheese

2 tbsp minced fresh chives

2 tbsp minced fresh sage

2 tbsp minced fresh thyme

• Preheat the oven to 425F.  With a sharp knife, cut each potato into 1/8" slices, ensuring you leave the slices attached at the bottom.  Gently fan potatoes slightly and place into a greased baking dish.
• In a small bowl, mix butter, salt and pepper.  Drizzle over the potatoes.
• Bake for 50 to 55 minutes or until potatoes are tender (they will fan out and the skins will look crispy!)  In a small bowl, toss cheeses with herbs.  Sprinkle over the potatoes and bake for an additional 5 minutes, or until the cheese is melted.
• Serve and ENJOY!

Zucchini & Cheddar Fritters

I found this recipe in 2010 Chatelaine magazine and kept it for zucchini season.  Since we were making chicken schnitzel last night, it seemed the proper time to debut this dish - and we are all glad that I did!!!!  They disappeared in seconds flat!

ZUCCHINI & CHEDDAR FRITTERS

Ingredients

2 small zucchini

1/4 cup cornstarch

1 1/2 cups grated cheddar (I used goat cheddar)

2 green onions, thinly sliced (I used my garlic scape and spinach pesto)

1 egg white

SAUCE (Optional)*

1 lemon

1/4 cup mayonnaise

1 tsp Dijon mustard (preferably grainy)

• Preheat oven to 400F.  Do not peel zucchini.  Coarsely grate.  Spread out over paper towels and top with more paper towel.  Press to remove excess water.  Turn into a large bowl.
• Sprinkle the zucchini with cornstarch and mix well.  Add cheese and onions.  Stir to mix.  Whisk egg white, and stir into zucchini mixture along with generous pinches of salt and black pepper.
• Line a rimmed baking sheet with parchment paper.  Scoop approximately 1/4 cup of the mixture onto the baking sheet, and gently press down to flatten.  Repeat with remaining mixture.
• Bake on the centre rack in the oven until fritters start to firm up and are golden on the bottom (approx. 15 to 20 mins).  Turn over the fritters carefully at this stage as they are still soft.  Continue to bake until set and golden brown (a further 8 to 10 mins).  Let stand a couple of mins before serving so the fritters will firm up.
• Meanwhile, squeeze 1 tbsp juice from the lemon into a small bowl.  Stir in mayonnaise and mustard.  Serve fritters with the sauce.
• ENJOY!

*I didn't bother making the sauce and the fritters were quite delicious as they are!

Cheesy Mushroom Enchiladas

For "Cinco de Mayo" we decided to celebrate our adopted country's Independence Day by whipping up a Mexican feast!!  This was one of the menu items and it was delicious and simple - admittedly this is not an original recipe, but rather one from Rachel Ray.  I used the fresh mushrooms and onions from this week's CSA box from Cooper's Farm and the result was heavenly!!!

CHEESY MUSHROOM ENCHILADAS

Ingredients:

1 lb white mushrooms, sliced

1/4 cup of EVOO 

2 cups shredded cheese (I used goat cheddar but try monterey jack)

Salt, to taste

1 large white onion, chopped

2 tbsp chili powder

4 tsp ground cumin

1 can tomato sauce (15 oz), although homemade is best!

8- 6" soft corn tortillas

• Preheat the oven to 400F. Brush some olive oil in a 9 x 12 baking dish and set aside.
• In a large skillet, saute the mushrooms in 2 tbsp of olive oil over medium heat.  Stir occasionally until the mushrooms are a lovely golden colour. (Approx 15 mins)  Remove from the heat and toss them in a bowl with 1 1/2 cups of cheese.  Season with salt and set aside.
• In the same skillet, cook the onion in the remaining olive oil over medium high heat, stirring until lightly golden. (Approx 6 to 8 mins).  Add the chili powder and cumin and stir well for 2 minutes.  Add the tomato sauce plus 1/2 cup water.  Simmer until the sauce thickens.
• In the greased baking dish pour 1/3 cup of the tomato sauce in the bottom.  Coat the tortillas in some sauce to make them pliable and to absorb the yummy flavours of the sauce.  Place 1/3 cup of the mushroom mixture down the centre of the tortilla, roll up and place in the baking dish.  Once you have repeated this with all 8 tortillas, top them with the remaining sauce and sprinkle the remaining cheese over top.  Place into the heated oven and bake for 15 minutes, or  until bubbly.
• ENJOY!! 

Apple, Cheddar & Bacon Pie

All the ingredients you need!

The finished pie!

I grabbed one of the free magazines at the checkout of my local grocery store the other day.  When I opened it up I found this little gem and I was so intrigued (and had all the ingredients on hand) so decided to try it out on the family tonight for dessert!  The kids were so excited since we never usually have dessert during the week...and boy was it good!  Funnily enough, my son Devon didn't enjoy it (I supposed it is because he likes to separate his sweets and savouries?!)  The rest of us loved it!

APPLE, CHEDDAR & BACON PIE

Ingredients:

1 deep dish pie crust*

4 cups peeled and sliced Granny Smith apples

5 strips of bacon, cooked and crumbled

3/4 cup grated aged Canadian cheddar cheese*

1/3 cup lightly packed brown sugar

1 tsp of thyme (fresh or dried)

• Preheat oven to 350F and blind bake the pie crust until golden (or according to the package directions).  Remove from the oven and reduce the heat to 325F.
• Toss apples with bacon, cheese, brown sugar and thyme.  Spread evenly in pie shell.  Bake 1 hour and 10 minutes, or until apples are soft.
• Serve and ENJOY!   

*I used a regular pie crust simply to hold the filling in place while baking. If I were to make this again, I would either make my own wheat free crust or not even bother, and just bake the fillings in the pie dish.

*As we don't eat dairy, I used a cheddar goat's cheese which tasted just as lovely.

Twice Baked Potatoes

For Christmas dinner I made a roast beef dinner with carrots and onions cooked in the slow cooker http://thestimpsonsoupkitchen.blogspot.com/2010/11/slow-cooker-roast-beef-with-carrots.htmlwith the beef, my braised red cabbage http://thestimpsonsoupkitchen.blogspot.com/2009/10/braised-red-cabbage.html, and these twice baked potatoes.  Traditionally these potatoes are very high in calories and quite rich.  Since neither India nor Greg eat cow's milk products, and nobody needs the extra calories, I lightened them up by using goat yogurt!  The result was delicious and unfortunately I didn't think to take a photo before we devoured them, so I have used a photo that I found online to give you an idea of what they looked like!

TWICE BAKED POTATOES

Ingredients:

 4 large baking potatoes

1 cup plain goat yogurt (or Greek-style yogurt)

1/2 cup milk*

1/2 tsp salt

1/2 tsp pepper

8 green onions, thinly sliced

8 rashers of bacon, cooked and crumbled

1 cup grated Cheddar cheese

• Preheat oven to 450F.  Using a fork, prick the skin on one side of each potato.  Place the potatoes on the top oven rack, and bake for 1 hour.
•  Remove from oven and cut each potato in half, lengthwise.  Using a spoon (I use a grapefruit spoon as it has small serrations along the edge, and makes this job much easier!), scoop out the inside flesh of each potato half, ensuring that you leave a 1 cm border of unscooped potato so the skin doesn't collapse.
• Place the potato flesh into a large mixing bowl and coarsely mash with a potato masher.  Add the green onions, goat yogurt, milk, salt and pepper.  Stir till well combined.
• Stuff each potato skin half with the mashed potato and place on a rimmed baking sheet. 
• Top each potato with the crumbled bacon and grated cheese**, and place back into the oven to bake for another 15 minutes, or until the tops are browned and the cheese melted.
• Serve & ENJOY!

*I replaced regular 2% milk with almond milk.
**Since my Dad is a vegetarian and Greg and India don't eat cow's milk, I left off the bacon and cheese and simply placed them in bowls for people to add to their potato as they wished!

Winter Vegetable Croustade Au Gratin

The picture really doesn't do this casserole justice...I had carrots, fingerling potatoes, celery, sweet potatoes, and parsnips on hand so I hauled out this recipe that I ripped out of a magazine years ago!  This is really delicious, quick and easy ~  my kids and I loved it (Devon even asked to have it for lunch the next day!)

WINTER VEGETABLE CROUSTADE AU GRATIN

Ingredients:

2 tbsp butter

1 onion, chopped

2 cloves garlic, chopped

4 cups of your choice of winter vegetables, peeled, and cut into 1" sticks, or diced

1 tsp fennel (anise) seeds

2 cups old cheddar, shredded

2 tbsp butter, melted

2 slices of whole wheat bread crumbled or diced

3 tbsp chopped fresh parsley

Salt and freshly ground black pepper, to taste

• Preheat oven to 400F.
• In a large skillet melt butter over medium heat.  Saute onions, garlic, vegetables and fennel seeds for 3 to 5 minutes, or until onions and garlic are golden.  Salt and pepper to taste and transfer to an ovenproof dish.
• In a small bowl, combine cheese, melted butter, breadcrumbs, and parsley.  Salt and pepper to taste.
• Top vegetables evenly with cheese mixture.  Bake 15 minutes, or until vegetables are soft and cheese topping is golden and crusty.

*This dish can be prepared ahead and baked or reheated just before serving.  If you want, you can add cubed, cooked meat or poultry to the vegetables before baking.
**If you are using fingerling potatoes or sweet potatoes, saute first as mine came out slightly crunchy!

Garden Frittata

This simple frittata that uses seasonal ingredients is perfect for breakfast or brunch, served with wedges of melon!

GARDEN FRITTATA

Ingredients:

6 egg whites

4 whole eggs

1/2 cup grated cheese, divided (I used cheddar)

1 tbsp minced fresh basil

1/2 tsp salt

1/4 tsp black pepper

1 small zucchini, sliced (or you can use diced red bell peppers)

2 green onions, sliced

1 tsp olive oil

Sliced tomatoes to cover the top of the frittata (I used grape tomatoes)

• In a large bowl, whisk together the egg whites, eggs, 1/4 cup cheese, basil, salt and pepper; set aside.
• In a large (10") ovenproof skillet, coated with cooking spray, saute zucchini and onions in the olive oil until softened.
• Add egg mixture; cover and cook for 4 - 6 minutes, or until eggs are almost set.
• Uncover, top with tomatoes and remaining cheese.  Place skillet in oven under broiler until eggs are completely set (2 to 3 mins).  Remove from oven and let stand for 5 minutes before cutting and serving.
• Enjoy with some melon wedges on the side! 
  

Classic Macaroni & Cheese

I went looking for this recipe on the blog as it is something I haven't made for a while and since it is so damp and chilly outside, would go down perfectly for dinner tonight.  Imagine my surprise when I discovered that I had only blogged about a more 'dressed-up' version, and not this one!!!  Although the recipe that I entitles "The Yummiest Mac and Cheese" is delicious, this is a recipe handed down from my Mum, who used to make this for both my brother and I ~ it remains a firm favourite with both of us...and now my family!!

CLASSIC MACARONI & CHEESE

Ingredients:

375 g macaroni (or any shaped pasta)

1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

1 cup macaroni water*

1 cup grated cheddar cheese (or any cheese you fancy that will melt nicely)

1 tsp dried mustard powder

Black pepper and sea salt, to taste

• Preheat oven to 450F.
• Cook macaroni according to package directions.  When draining the macaroni, ensure that you reserve 1 cup of the water to help thicken the sauce.
• Melt butter in large pot, whisk in the flour until incorporated.  Add the milk and macaroni water while whisking to incorporate.  Bring to a boil whisking continuously to ensure a smooth, thickened sauce.  Remove from heat.
• Add 3/4 of the grated cheese and stir until melted.   Stir in the macaroni and place in a greased baking dish. 
• Sprinkle the top with the remaining cheese and bake for 20 minutes, or until the cheese is melted and golden on top.
• ENJOY!

Chicken and Black Bean Burritos

This is a fantastic recipe that is so easy to pack and freeze - it was a regular dish in our house when we had a 2 year old and a newborn in the house!  Now I make these as a convenient go-to dinner when all inspiration fails me (and I know that these 'freezer treats' aren't packed with preservatives, sodium and other things that I can't pronounce!)

CHICKEN AND BLACK BEAN BURRITOS

Ingredients:

1 tbsp EVOO

1 onion, chopped

2 cloves garlic, minced

1/4 tsp each salt and pepper

4 boneless, skinless chicken breasts, cubed

1 jalapeno pepper, seeded and minced

1 sweet red bell pepper, chopped

1 can (19 oz/540 mL) of black beans, drained and rinsed

1 cup salsa

8 large whole wheat or flax soft tortillas

2 1/2 cups shredded Cheddar or Monterey Jack cheese

1/2 cup light sour cream

• In a skillet, heat oil over medium-high heat; fry onion, garlic, salt and pepper until softened, about 3 minutes.  Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside.  Approx. 10 minutes.  Let cool.
• Spoon about 3/4 cup of the filling down the centre of each tortilla; sprinkle each with 1/4 cup of the cheese. 
• Fold in bottom edge, then sides; roll up.  Place, seam side down, in a greased 13" x 9" glass baking dish.  Sprinkle remaining cheese over top.
• Bake in a 400F oven until golden and hot, and cheese is melted, about 15 minutes.  Serve with sour cream.

*Freezing Instructions:  After sprinkling with remaining cheese, let unbaked burritos cool for 30 minutes.  Refrigerate until cold.  Cover and overwrap with heavy-duty foil (or wrap individually in heavy-duty foil) and freeze for up to 1 month.  Bake from frozen, loosely covered with foil in 400F oven until golden and hot, and cheese is melted.  Approx. 25 minutes.

Cheddar Apple Soup

Mother Nature has definitely turned her thoughts towards autumn, and the air is getting chillier! I picked up our CSA box from "Cooper's CSA Farm & Maze" today and inside were all sorts of delicious vegetables ~ and most notably baby leeks!!! I LOVE the tender flavour of leeks and nothing smells better than sliced leeks sauteing in butter!!! Since we also received carrots, and I have apples from our apple-picking expedition to "Siloam Orchards" on Sunday, I decided to make this fall favourite! Paired with a loaf of warm crusty bread, this makes a delicious cool weather dinner!

CHEDDAR APPLE SOUP

Ingredients:

1/4 cup unsalted butter

2 small apples, peeled, cored and chopped

1 leek, sliced thinly

1 carrot, diced

1 stalk of celery, diced

1/4 cup all-purpose flour

2 1/2 cups chicken broth

1 1/2 cups apple cider or juice

1 tsp curry powder

1 tsp ground cumin

Pinch hot pepper flakes

2 cups grated cheddar cheese

1 cup grated Parmesan Reggiano

• In a large Dutch oven or soup pot, melt the butter over medium-high heat and saute the apples, leeks, carrots and celery until softened.
• Add flour and stir well to coat the vegetables. Stir in the broth, cider, curry powder, cumin and pepper flakes. Bring to a boil, then reduce the heat to a simmer. Simmer until the apples and vegetables are tender.
• Using an immersion blender, or in a food processor or blender in batches, puree the soup until smooth. Return to Dutch oven and bring to a simmer.
• Whisk in the cheeses until melted and soup is smooth.
• Serve with a warm loaf of crusty bread and ENJOY!

*To properly prepare leeks: Cut off root end and slice leek in half, lengthwise. Under running water, gently rinse to remove all grit that can be trapped in between the layers of the leek. Shake dry and then lay the halves, cut side down and slice!*

Lemon Cauliflower Cheese

Another delicious vegetable that is in season right now is cauliflower! My family's favourite way to enjoy cruciferous veggie is baked with a lemon cheese sauce ~ it's delicious and simple to prepare, requiring few ingredients.

LEMON CAULIFLOWER CHEESE

Ingredients

1 head of cauliflower, cut into florettes

2 tbsp butter

2 tbsp all-purpose flour

1 cup milk

1 tsp lemon pepper (or 1/2 each of salt and pepper)

1 tsp paprika

1 tsp lemon rind

2 egg yolks, beaten

1/2 cup grated Cheddar cheese

• Preheat oven to 400F.
• Cook the cauliflower in a pot of boiling water until softened. Drain and place in a 9"x9" casserole dish and set aside.
• Melt the butter in the pot over medium-high heat and whisk in the flour. Once combined, slowly add the milk as you are whisking. Keep whisking as you bring the mixture to a boil and it thickens. Reduce the heat to medium.
• Add the lemon pepper, paprika, lemon rind and egg yolks, working quickly to avoid the egg and lemon splitting the mixture (causing it to get the appearance of scrambled eggs).
• Add half the cheese and whisk until smooth.
• Pour the cheese sauce over the cauliflower and top with the remaining grated cheese. Place in oven for 15 -20 minutes, or until cheese is golden brown on top.
• Serve and enjoy!

Yummiest Mac & Cheese!

Today after my riding lesson I really felt like something filling and homemade...basically comfort food! So I decided to make my macaroni and cheese! This is not only super-easy, but kid-friendly too (I made it just the other night for Hayden, India and Devon!) There is no baking required unless you like to have the cheese form a crispy coating on the top like in the photo (then just pop it in a 350F oven for 15 mins!)

RANCH STYLE MACARONI & CHEESE

Ingredients:

1 cup milk

1/4 cup butter, cubed

2 envelopes of ranch salad dressing mix

1 tsp lemon pepper seasoning

1 tsp garlic powder

1 tsp onion salt

1 cup cubed cheddar cheese

1 cup cubed mozzarella or Monterey Jack (for zip!)

1 cup sour cream

16 oz elbow macaroni, cooked until al dente

1/2 cup crushed Premium Plus crackers or panko bread crumbs

Grated cheddar and Parmesan Reggiano

• In a large pot combine the first 8 ingredients (milk to mozzarella) over medium heat until cheese is melted and mixture begins to thicken.
• Fold in the sour cream. Add the macaroni and crackers. Cook until heated through, stirring frequently to prevent it sticking.
• Top with a light dusting of grated cheddar and Parmesan Reggiano cheese and either serve or put into a 350F oven until cheese has melted and is golden brown.
• ENJOY!

PLANTAIN GRATIN

I was watching "Everyday Exotic" hosted by Roger Mooking on the Food Network the other night and he created this dish which is so colourful and SO different from anything that I have cooked in the past, that I just had to try it! I have never eaten, nor cooked with plantains so unfortunately my first attempt was disasterous as the plantains were too unripe. However I persevered, bought more and let them blacken on my countertop...the results were miles better!!

PLANTAIN GRATIN

Ingredients:

1/2 cup white wine vinegar

1/4 cup water

1/2 stick of cinnamon

1 shallot, sliced into 1/4" pieces

2 jalapenos, seeded and sliced into 1/4" pieces

1 tbsp sugar

salt

4 ripe plantain, peeled, and sliced in half lengthwise

1 tsp vegetable oil

1 cup aged white cheddar, grated

3 green onions, chopped

1/4 cup cilantro leaves (optional garnish)

salt

• In a small saucepan, combine the vinegar, water and cinnamon. Bring to a boil and boil for approximately 1 minute. Add the shallot, jalapenos, sugar and salt to taste. Take off the heat and let sit for 15 minutes before removing the cinnamon and draining. Set aside the pickled topping.
• Preheat oven to broil
• Place the halved plantain in a baking dish, drizzle with the vegetable oil and season with salt. Broil for 5 to 7 minutes until slightly caramelized.
• Place the cheese and green onions over the plantains, broil in the oven for an additional 3 to 4 minutes, until the cheese is melted.
• Garnish with pickled topping and cilantro.
• ENJOY!

**This is a really unique side dish that held up fabulously against the meatloaf leftover from dinner a few nights ago!

The Best Potluck Dish...EVER?!

Although I am sure you are tired of hearing me say it, but I created this dish using ingredients that I received in my CSA basket from "Cooper's CSA Farm & Maze". When growing season is upon us and we receive bushel baskets brimming with produce, rather than try to use it all at once, I simply process the veggies (trim, peel, blanch, chop, etc.) and freeze them in my chest freezer until a time where I will need them - with the added bonus that they are pretty much ready to go as I took the time to trim and chop them prior to freezing!
This recipe is one that I have had for YEARS and have pulled out time and again whenever I am asked to produce a potluck meal. It is quick, nutritious, and tastes delicious!!!

LAYERED VEGETABLE CASSEROLE

Ingredients:

10 to 12 medium sized potatoes, peeled and halved

4 tbsp unsalted butter

1 cup sour cream

1 tsp salt

300g of frozen, chopped spinach - defrosted and squeezed dry

2 thinly sliced green onions

1 egg, slightly beaten

300g of frozen, squash puree

1 tbsp grated ginger

1 cup of grated, sharp cheddar cheese

EVOO (Extra Virgin Olive Oil) or cooking spray for casserole dish

1. Place peeled and halved potatoes in a large pot filled with salted water. Boil for 20 to 30 mins. until soft. Drain and mash stirring in 2 tbsp butter, sour cream and 1/2 tsp salt.

2. Stir drained spinach together with green onions, egg, 1 tbsp butter and 1/4 tsp salt.

3. Stir squash puree together with 1 tbsp butter, ginger and 1/4 tsp salt.

4. Preheat oven to 350F. Grease a large casserole dish with EVOO or cooking spray. Using a silicone spatula (I find this is the best tool for the job!) spread 1/3 of the mashed potatoes evenly, on the bottom of the dish. Evenly spread all of the squash on top of the potatoes, followed by 1/2 of the remaining mashed potatoes - remember to smooth out evenly. Then follow with the spinach mixture and the remaining potatoes. Sprinkle cheddar over top of the casserole and bake in the oven, uncovered, for 55-60 mins!

5. ENJOY!!!