This recipe is a take on the spinach squares that passed around many of the Lady’s functions of Southeast Huntsville, AL in the late 70’s and early 80’s. This is not that exact recipe, but it’s as close as I could come.

5 oz seasoned whole grain croutons
8 oz shredded Mexican blend or Monterey Jack cheese, divided
10 oz frozen chopped spinach, thawed and squeezed dry
2 1/2 cups 1% low fat milk
3 large eggs
1/2 tsp hot sauce, such as Tabasco
1 tsp seasoned salt

1. Spray a 9″ square baking dish with non-stick spray. Place the croutons in the dish in an even layer and top with half the cheese. Even layer the spinach over the cheese and top with the remaining cheese.
2. In a 4 cup measuring cup beat together the milk and eggs. Stir in the remaining ingredients and gently pour the milk mixture over the cheese.
3. Let stand 30 minutes while the oven is preheating to 375°. Bake the spinach squares for 40 minutes or until a knife inserted near the center comes out clean. Let stand 20 minutes before cutting.

Servings: 20