Rose Parade In Pasadena

Spinach and Mushroom Casserole

There is no lull between Christmas and New Year’s here in Pasadena. Just after we finish unwrapping presents, the city starts gearing up for the big day…January 1st*, when we roll out the asphalt and turf for the Rose Parade and Rose Bowl. Because we live spitting distance to the end of the parade route, we usually have friends and/or family staying at the house New Year’s Eve. Fortunately for us, our friend and electrician, Paul, marks out the same spot on the route beginning sometime after Halloween. He does this to thank his loyal customers. (Sadly, we seem to purchase old houses with lots of electrical problems!) He spends the night a couple days before the big day…making our job as viewers so easy. We walk down about an hour before the parade starts, (or ends in our case) and sit right at the curb. BUT, if you come and stay with us, and you’re a dad, chances are you might have to spend the night on the route with the kids.

In exchange for the luxury of sleeping in my own warm bed, I forego anything more than a sip or two of champagne at midnight to get up very early on New Year’s Day, zip down in the car and pick up the excited kids and bleary eyed dads. I have hot coffee and a hearty breakfast waiting. After a hot shower and a bite to eat, we take the 15 minute walk back to the route to view the parade. This year, our neighbor and Emma’s school mate, Drew Washington, is the Rose Queen, which makes it extra special for us!

I’ve been making this Spinach, Mushroom and Cheese Casserole for a really long time. I used to make stratas, but found that everybody was a little tired of eating super heavy food, after the holidays so I looked for a recipe that did not contain bread. Especially because I like to serve either Pecan Sticky Buns or Cinnamon Rolls.. Oranges from our over-flowing tree rounds out the meal.

Spinach And Cheese Casserole

1 lb. fresh spinach

1/2 lb. mushrooms, sliced

2 green onions, sliced

1 onion, chopped

2 cloves garlic, minced

6 eggs, beaten

1 cube of butter, melted

16 oz. cottage cheese

6 tablespoons flour

1 lb. sharp cheddar cheese, grated

1. Pre-heat oven to 350* F. Grease a 13″ X 9″ baking dish.
2.  Saute mushrooms, onions and garlic for a couple of minutes until soft.
3. Add spinach and saute until wilted, a couple of minutes. Let cool and chop more finely if desired.
4. In a separate bowl, whisk eggs, flour, butter, cottage cheese,  cheddar cheese and salt and pepper. Add spinach and mushroom mixture.
5. Mix well and turn into baking dish.
6. Bake for 45-60 minutes or until top is golden brown and center is done.

Serves 8-10