Swiss Chard and Mushroom Squares

I love, love, love this dish! It's great for guests, too. I assemble part way the night before, and finish the casserole off in the morning. Here is the casserole, served with breakfast potatoes and a side salad.

Swiss Chard and Mushroom Squares
inspired by Regina Schrambling's blog, The Wednesday Chef

1 bunch Swiss chard
pinch salt
pinch red pepper flakes
1 small onion, minced
1/2 lb mushrooms (Baby Bella or Crimini), diced
1 T olive oil
1/2 tsp soy sauce or tamari
1/2 c Monterey Jack-Colby cheese, grated
1/4 c panko
4 eggs, beaten
1/2 tsp Spike seasoning (opt)

Preheat oven to 350 F.

Cut away center ribs from chard. Cut chard into thin ribbons, then chop coarsely. Wash chard in salad spinner or colander. Bring small saucepan of water to a boil, add chard, salt, and red pepper flakes. Boil about 10 minutes, until chard is softened and cooked through. Let drain while you prep other ingredients.

Heat olive oil in heavy frying pan. Saute onions over medium heat about 3 minutes add garlic and saute 2 minutes more. Add mushrooms and soy sauce and saute 5-7 minutes, or until mushrooms are softened and liquid is evaporated.

Squeeze water from drained chard and place into large plastic bowl. Add mushroom mixture, grated cheese, Panko crumbs, beaten eggs, and Spike Seasoning and mix together. Spray 9 X 9 inch glass or crockery casserole dish with olive oil or non-stick spray. Pour in egg mixture.

Bake 20-25 minutes, until firmly set but not hard, and slightly browned. Let cool slightly, then cut into squares. Serve hot or at room temperature.

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