Spinach & Mushroom Un-Quiche

Today's Joy: Recipe Requests.
Is there any nicer compliment, Reader, than a friend or co-worker enjoying your potluck dish enough to request the recipe? Sure makes me feel warm & fuzzy. So, here for my friend, C, and your enjoyment too, is my new favorite, lower-calorie breakfast casserole: the Spinach & Mushroom Un-Quiche.

Spinach & Mushroom Un-Quiche
8 eggs (or substitute egg whites)
1 lb. (16 oz.) chopped spinach, cooked & drained
1 cup fresh mushrooms, sliced
8 oz. shredded Colby / Monterrey Jack
1 tbl. fresh chive, chopped
1 tbl. butter
1/2 tsp. tarragon
salt & pepper to taste

Preheat oven to 350 degrees.
In small skillet, melt butter and saute mushrooms & chives until tender. Set aside.
In large bowl, whisk eggs, tarragon and salt & pepper until eggs are thoroughly beaten. Set aside.
In greased 9x13 glass casserole dish, spread spinach in an even layer. Season with salt & pepper. Scatter sauteed mushrooms over spinach.
Pour egg mixture over spinach and top with cheese.
Bake for 35-40 minutes or until egg is cooked and cheese is melted.
Cut into 2-3 inch squares and serve immediately.
Serves 8-10.

Hash Brown Casserole & The Rose Bowl Parade

Happy New Year's Eve, dear Reader! Hope this post finds you looking forward to ringing in 2010. If your plans include a New Year's Day shindig and you're looking to serve something delish but easy (in case of slight headache due to over-indulgence the night before), Hash Brown Casserole is great in a pinch.

Throw it together today and pop it in the fridge, then into the oven tomorrow and you're free to stagger back to bed for an hour. Or, observe that most hallowed of New Year's Day traditions--watching the Rose Bowl Parade. And the game too, if you're into that sort of thing. Personally, I find a bazillion, fabulous animatronic floats covered entirely in flowers, seeds and zany organic material to be creative nirvana. Football, shmootball. But I digress.

Hash Brown Casserole

2 lbs. OreIda Hash Browns with diced onions & peppers
1 16 oz. container Daisy Sour Cream
2 cans of Campbell's condensed Cheddar Cheese Soup
2-3 tbl. Capers, slightly mashed
3 cups thick shredded Colby/Monterrey Jack cheese blend
salt & pepper to taste
1 cup bread crumbs

In large mixing bowl, combine sour cream, cheddar cheese soup & capers.
Season with salt & pepper.
Add hash browns (frozen or slightly thawed) and 2 cups of shredded cheese.
Mix until hash browns are thoroughly coated with cheese mixture.
Season with more salt & pepper, if needed.
Pour hash browns into greased 9"x13" glass casserole dish.
Bake at 325 degrees for 45 minutes or until casserole begins to bubble.
Remove casserole from oven & sprinkle with remaining cup of shredded cheese and top with bread crumbs.
Bake for 10 minutes or until cheese is melted and top is golden brown.
Allow to cool for 5-10 minutes before serving.
Serves 6-8.

I love, love, love this dish! Great for brunches, Christmas morning breakfast, Superbowl parties, etc. Yum-O!