Spinach Casserole | The Cupboard Drawer Recipe Book
This is a versatile Spinach Casserole recipe pulled from The Cupboard Drawer Recipe Book. The base recipe is a fundamental one that works for any leafy vegetable like collard greens or cabbage so the variations are endless; I will give you a couple of those as well at the bottom of the page. Do Enjoy…
10 oz of Chopped Spinach
3 Eggs, Beaten
6 tbsp All–Purpose Flour
1 lb (2 Cups) Cottage Cheese
2 Cups (8 oz) grated Cheddar Cheese
½ tsp Salt
¼ tsp Onion Powder
Pre Heat Oven to 325 Deg
- Prepare a greased 2qt Casserole Dish, set aside
- In a mixing bowl beat the eggs and flour until smooth mix in the spinach, cottage cheese, then grated cheese and spices.
- Turn in to the prepared dish; bake for 1 hour. Let stand a few minutes before serving.
Yield 6 Servings
Hmrjmr 1 Variations
Variations to this are endless and are really only limited by your taste and imagination. I like to add mushrooms, and parmesan cheese and change out the cottage cheese with Ricotta, when I do I beat the Ricotta in with eggs and flour before I add the other ingredients. Then I add ¼ tsp Oregano, or a general Italian Spice.
When I use cabbage I like to serve this with Kielbasa, and I brown ¼ lb first and add to the mix for texture and taste. Bacon Bits work well too. I also add 2 tbsp butter, and a bit of black pepper. With fresh cabbage (preferred) I cook it covered for the first 45 mins.
For a Holiday Red and Green you can add a can of Stewed Tomatoes, or 4 oz of Pimentos. Black Olives also give a great taste evolution as well.