Cheese and Spinach Casserole

A custardy bake of cottage cheese, eggs, American cheese, butter and leaf spinach set with a little flour. Serves 4 to 6 as a vegetable or luncheon entree.

Gluten-free with swapsVegetarianKetoLow-carbNo added sugarFreezer-friendly

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Cheese and spinach casserole with a golden top, one square served on a plate
  • Prep 15 min
  • Cook 1 hr
  • Total 1 hr 15 min
  • Yield Serves 4 to 6

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | Print recipe

Sandra Mills's cheese and spinach casserole is somewhere between a souffle and a crustless quiche. Creamed cottage cheese is mixed with eggs, chunks of American cheese and butter, and spinach snipped right into the bowl with kitchen shears.

A little flour helps it set. It can be mixed ahead and baked when needed, as a vegetable side or a luncheon main dish.

Ingredients

  • 1 pound creamed cottage cheese
  • 3 eggs
  • 1/4 pound American cheese, cut in coarse pieces
  • 1/4 cup butter, cut in coarse pieces
  • 1/2 package frozen leaf spinach, partially or fully thawed
  • 3 tablespoons flour

To make it gluten-free

  • For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).

See all our gluten-free recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flourGluten-free flour

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Instructions

  1. Mix. Put the cottage cheese in a mixing bowl and add the unbeaten eggs. Cut the cheese and butter into coarse pieces and add them.
  2. Add the spinach. Snip the spinach irregularly with kitchen shears into the mixture.
  3. Add the flour. Add the flour and stir until thoroughly blended. This much can be done ahead.
  4. Bake. Pour into a buttered 1 1/2-quart casserole and bake at 350°F until set, about 1 hour. Serves 4 to 6 as a vegetable or luncheon entree.

Nutrition per serving (estimated)

310Calories
10 gCarbohydrates
<1 gFiber
9 gNet carbs
19 gProtein
22 gFat

Estimated per serving, based on 5 servings (the recipe serves serves 4 to 6), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbVegetarianGluten-free with swapsNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Squeeze excess water from the spinach so the casserole sets firmly.

More vegetables and side dishes

All vegetables and side dishes | All recipes | Cooking guide and safe temperatures