Herbed Spinach/Rice Casserole for a Buffet

Growing up, I remember Mom having lots of dinner parties. About one a month. She would be sitting at one end of the table, with my father seated on the opposite end. She was so charming and gracious; you'd never know she had been cooking for two days. Heavenly fragrances wafted in from the kitchen where large pots were simmering and not-to-touch chocolate desserts cooled. The table would be beautiful, with a white tablecloth, candlelight and whatever silver we, her children, hadn't played with in the sandbox. "The secret to a good party is the people", she'd say, "and great food." Here's one of her stand-by recipes for buffets...originally from the Junior League of San Francisco's "San Francisco A La Carte". Bring it to the next Potluck!

10-oz pkg. frozen chopped spinach (defrosted)

1 C cooked quinoa (Mom used rice)

2 eggs, slightly beaten

1/3 C milk or almond or coconut milk (Mom used regular milk)

1 t salt

2 T chopped onion

1 C grated Asiago or cheddar cheese (sharp is best)

1/2 t Worcestershire sauce

1/4 t rosemary

Note: The thing about using sharp cheddar is that you get more flavor for less cheese. So, it ends up being less expensive and tastier by far.

Preheat oven to 350 degrees. Combine all ingredients. Pour into a buttered 9X9 baking dish and bake for 20-25 minutes or until a knife inserted int the center comes out clean. If you are serving this to a crowd, I highly recommend doubling or tripling the recipe.