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July 17, 2013

Baby Ainsworth's Shower and a Spinach-Mushroom Casserole


I was lucky to attend a baby shower for a dear friend of mine, and have a few fun ideas to share!  I gifted a vintage knit afghan that I'd had dry cleaned to be ready for baby Elijah.  I'm hoping it will bring peace and comfort to mom and baby during many a long night.  Even though I didn't make it myself, I could see all the love that went into it and felt it should be passed on and loved again.  A little cleaning and basic spot treatment was all it needed!


This darling fruit bowl was trimmed for the event.  The "baby" orange had a pacifier in its mouth, with grapes for the eyes, nose, and ears.  The fruit was delicious!


We had a lovely brunch of scones dotted with golden raisins and topped with marmelade, fresh fruit, and a couple different casseroles.  Of course I begged for the recipe for the vegetarian casserole, which featured spinach and mushrooms.  I couldn't get enough of the casserole or the mimosas!  And this was the perfect main dish for the event, as it can be made ahead, leaving the hostess free to enjoy the guests.

Make Ahead Spinach-Mushroom Breakfast Casserole

Ingredients:
3 cups seasoned croutons.  [our hostess used two 5 oz bags of Cheese & Garlic croutons]
6 eggs
2 cups milk
1 (10.75oz) can of condensed cream of mushroom soup
1 (10 oz) package frozen chopped spinach - thawed, drained and squeezed dry (or can sauté fresh spinach)
1 can (4.5oz) of mushrooms drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
[You can also add a pound of meat - e.g., turkey sausage or bacon - our hostess didn't]

Directions:
1.  Spread croutons on bottom of greased 9 x 13 inch baking dish.  
[If you want to add meat, then cook it first and spread over croutons]
2. In a large bowl, whisk together eggs and milk until well blended.  Stir in soup, spinach, mushrooms and cheeses.  Pour egg mixture over croutons.  Refrigerate overnight.
3.  The next morning, preheat oven to 325 degrees F.
4. Bake in preheated oven for an hour to hour and 10 minutes or until set and lightly browned on top.

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