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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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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
Instructions
- 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.
- Add the spinach. Snip the spinach irregularly with kitchen shears into the mixture.
- Add the flour. Add the flour and stir until thoroughly blended. This much can be done ahead.
- 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.
Tips
- 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