What's for Dinner Wednesday...Veggies and Mr. Magoo

GREAT dinner tonight. I got a new book from the library today called "The No-Tofu Vegetarian Cookbook", by Sharon Sassaman Claessens. We had a slightly adapted version of the Scalloped Vegetable and Cheese Casserole. It was a little bland, but a dip of dijon mustard with each bite made it perfect. Also very quick and easy to prepare, and I think you could also prepare it ahead.

As for Mr. Magoo...we made some yummy deliciousness for dessert that Lainey creatively named Mr. Magoo muffins (but they're not muffins...go figure). Stay tuned tomorrow for that one! Here's a sneak peek at the prep process. :)

SCALLOPED VEGETABLE & CHEESE CASSEROLE

adapted from The No-Tofu Vegetarian Cookbook

2 russet potatoes

1 stalk broccoli

1/2 onion

2 carrots

two handfuls chopped fresh baby spinach

3 eggs

1 1/2 c milk

1 clove garlic, minced

1/2 t. salt

1/8 t. pepper

1 c. shredded cheddar cheese

Preheat oven to 350°. Lightly oil a shallow 13x9 casserole dish.

Peel and thinly slice potatoes. Layer across the bottom of casserole dish.

Peel broccoli stem and thinly slice. Chop broccoli top. Layer over the potatoes.

Thinly slice onion and layer over top of broccoli.

Peel and thinly slice carrots on the diagonal. Arrange over onion.

Sprinkle spinach over carrots.

Beat together eggs, milk, garlic, salt, and pepper in a medium bowl. pour over vegetables. Cover with foil and bake 60 minutes, or until veggies are nearly tender. Remove foil and sprinkle with cheese. Bake 10-15 minutes more or until casserole top is lightly browned.

Serves 4.

Pre-baked on the left, half eaten on the right. :)