I eats me spinach.

With just days left to finish preparing and posting recipes from my cookbook collection, I found a veggie dish that can be made ahead and baked just before serving. Of course my first choice for a veggie would be something fresh and roasted – but this is a great alternative especially when fresh produce is limited (like now in Minneapolis!). It is from the St. Paul (Minnesota) Chapter of Hadassah’s cookbook A Taste of Hadassah (1991). It’s a great mix of corn and spinach – and will round out any menu!

Spinach & Corn Bake

½ cup minced onion

2 tablespoons butter or margarine

1 10-ounce package frozen chopped spinach, thawed and drained

1 can cream-style corn

1 teaspoon salt

¾ teaspoon pepper

¼ cup bread crumbs

2 tablespoons Parmesan cheese, grated

2 tablespoons melted butter or margarine

Sauté onion in 2 tablespoons butter or margarine. Add corn, spinach and rest of seasonings. Put in a lightly greased 1½ quart pan or casserole dish. Blend together crumbs, cheese and butter or margarine. Sprinkle over top. Bake at 400 degrees for 15-20 minutes or until bubbly or brown.