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Seeking some mealtime inspiration? Love seeing drool-worthy photos of beautiful food? Then follow Amanda on Instagram!

Need a little extra motivation? Everyone following Amanda @amandahaascooks on Instagram by the end of the month (September 30) will be entered to win one of the following prizes:

* $100 gift card to your favorite grocery store
* a signed copy of OFOM's Real Family Food cookbook
* a signed copy of a surprise cookbook project from Amanda

We look forward to seeing you on the 'gram! Check out the hashtag #amandasnewcookbook to follow recipe testing for Amanda's new book...coming soon!

Have a great week in your kitchen!

This Week's Recipes


Crunchy Cheddar Cheese Casserole

Crunchy Cheddar Cheese Casserole I had such a blast writing Cooking in Everyday English - the ABCs of Great Flavor at Home with the chef Todd English this year. As we were working, I had the chance to cook with him in his home kitchen. It was one of those "pinch me" moments in life-I couldn't believe I had access to such an amazing chef and teacher. I'd like to believe I taught Todd a thing or two, and this is one of them! I made this to show him how I get my children to eat their spinach. I have to admit-the cheese cracker topping and addition of raisins was all Todd.
  • tick Vegetarian
  • tick Side Dish


16 oz frozen spinach, thawed 1 cup yellow onion, diced
4 tbsp olive oil 1/2 cup raisins
1/2 tsp dry mustard 4 cups cooked long-grain rice
1/4 cup unsalted butter 1/4 cup all purpose flour
1/2 tsp kosher salt 2 cups milk
3 oz cream cheese, softened 1/2 cup Parmigiano-Reggiano, shredded
1 1/2 cups cheddar cheese, shredded 1 1/2 cups fish-shaped cheddar cheese crackers
2 tbsp unsalted butter, melted


Preheat oven to 350 degrees. Drain spinach well, pressing between paper towels. Chop spinach.

Cook onion in hot oil in a medium-size sauté pan over medium heat, stirring often, 5 minutes or until soft. Stir in raisins, dry mustard, and spinach, and cook, stirring constantly, 2 minutes, breaking up spinach as you stir. Remove from heat, add rice, and stir until blended.

Melt 1⁄4 cup butter in a heavy saucepan over medium heat; whisk in flour and salt until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium-high heat, whisking constantly, 3 minutes or until mixture is thickened and bubbly. Stir in cream cheese, and cook 2 minutes or until melted. Remove from heat, and stir in Parmigiano-Reggiano cheese until smooth.

Stir together cheese sauce and spinach mixture. Let cool 1 to 3 minutes, and stir in Cheddar cheese. Pour into a lightly greased 11- x 7-inch baking dish, and spread in an even layer.

Place crackers in a zip-top plastic freezer bag; seal bag, and crush crackers using a rolling pin into pea-size pieces. Pour into a bowl, and stir in 2 Tbsp. melted butter. Sprinkle cracker mixture over spinach mixture in baking dish.

Bake at 350 degrees for 35 minutes or until topping is crunchy and mixture is thoroughly heated.


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