Wednesday, October 16, 2019

Easy comfort food for a fall evening

 Image by Steve Buissinne from Pixabay
The other night I made an easy breakfast-for-dinner meal that others would probably enjoy.  We certainly did, so I thought I'd share it.  These are both recipes that I've made before, but hadn't ever served together in a meal.

This is a very easy oven meal.  It takes almost an hour in the oven -- around 55 minutes for the potatoes and around 40 minutes for the egg bake -- so I can't really define it as "quick", but it does go together quickly and then bakes all by itself.

The main course comes from the Gooseberry Patch book Hometown Harvest, one of my favorites.
 I also happen to have a recipe in this book  (Buttercup Squash and Apple Bake), so I acquired this cookbook for free.

The main course was Spinach & Egg Casserole:

2 Tblsp. butter
9 eggs, beaten
1/2 cup milk
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 1/2 cups baby spinach (more if you like)

Begin heating oven to 350º.  Place butter in a 9-inch square baking dish;  place in oven until butter is melted.  Meanwhile, mix remaining ingredients together in a bowl; when butter is melted, pour the egg mixture into the pan on top of the butter.  Bake at 350º for 30 to 40 minutes, until the eggs are set.  Serves 4 to 6 depending upon what you serve with it.

 (I should add that for any egg dish like this, I usually prepare the egg mixture in a blender.  Makes it really fast, and no unmixed eggs.  That's what I did this time and just stirred the spinach in afterward.  But I think it might work nicely to blend the spinach in with the eggs, too -- seems as if it might shred it.  But I haven't tried this so can't vouch for it.)

The side dish I made was my Oven Potato Wedges.

 Image by Taken from Pixabay

4 large baking potatoes, unpeeled, each cut in 8 wedges the long way
2 Tblsp. olive oil
3 Tblsp. grated Parmesan cheese
1 tsp. salt
1/4 tsp. to 1/2 tsp. pepper
1 tsp. paprika
Garlic powder to taste

Put the oil in a gallon size ziplock bag and add the potato wedges. Shake well to coat with oil. Add the remaining ingredients to the bag and shake well again to coat with the cheese and spices. Place the wedges, skin side down, in a single layer in a foil-lined shallow pan. Bake at 350º-375º for 45-55 minutes or until cooked through, brown, and beginning to blister.

This potato recipe is good with egg dishes as well as to serve instead of french fries or chips with burgers, sandwiches, etc. It’s easy but delicious and quite low in fat.

 It appeared in this cookbook: Mom Knows Best.
So I got that one for free, as well.  Some of my very favorite recipes come from Gooseberry Patch books, and I love adding to my collection of free books when they publish my own recipes.  The particular books I've featured here are filled with many great recipes and I turn to them often.

Hope you'll enjoy this yummy menu if you try it.  A fruit salad or applesauce would be good on the side!


  1. I shall pass on the egg~spinach casserole, but the potato wedges look tasty. I like your idea of using the blender to really mix up eggs...gonna give it a try with the egg mix for French toast, which is what I have decided I feel like having for supper. I am very proud to know someone who has published recipes! I have a couple of those cookbooks, but not because I wrote a recipe. ☺️

    1. Hope the blender idea worked out well for your French toast! I don't feel as if it takes any more time to wash out a blender jar than it does to clean strings of egg white out of beaters or whisks -- and I do like my eggs beaten thoroughly. Works great for me, and I hope for you too!

      Arlene from Nanaland has been published in Gooseberry books also -- and at least one other blogger that I know of, whose name I am not remembering right now. It's fun!

  2. Mmmm... both recipes sound delicious. Sometimes breakfast for dinner is the perfect meal. :)

    1. Yes, it certainly is. Sometimes breakfast food is the most comforting!

  3. The cookbooks' covers have a "old fashioned" look, which appeals to this old fashioned woman! :) A couple of my recipes were included in church cookbooks, and a quilt club one, years ago. Your casserole reminds me of a quiche, without a crust, and the potato recipe is similar to a roasted red potato I make.

    1. The egg casserole recipe is not mine (I did have a recipe published in that book but it's a squash and apple bake). But it is very good. It's a little thicker than a quiche.

      Yes, I love the cover artwork on the Gooseberry books. I wish they would make some cross stitch patterns based on their art!


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