19
Submitted by Sharon the Rocket
"From Parade Magazine: Looks terrible but taste absolutely awesome!! Easy to make and quick to get eaten. (I FIXED THE DIRECTIONS!! THANKS TO EVERYONE WHO REVIEWED AND EXPRESSED CONFUSION - I'M SORRY I HAD LEFT OUT WHEN TO ADD THE REST OF THE BUTTER AND FLOUR! ALL CORRECTED NOW!!"
photo by PalatablePastime 
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8-10
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ingredients
- 2 (10 ounce) packages frozen spinach, thawed
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 tablespoons butter, melted
- 6 eggs, beaten
- 16 ounces low fat cottage cheese (approx. 2 cups)
- 2 tablespoons all-purpose flour
- 1 lb low-fat sharp cheddar cheese, grated (approx. 4 cups)
- salt and pepper
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directions
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking dish.
- Drain spinach well. Saute onion and garlic in 2 Tbsp of the melted butter.
- Mix spinach with eggs, cottage cheese and cheddar cheese, additonal 6 Tbsp butter, and flour. Add sauteed onions and garlic and mix together. Season with salt and pepper.
- Pour into prepared dish and bake for 1 hour.
Questions & Replies
-
Can you use fresh spinach instead of frozen in this recipe?
Denise N.
-
can you make this ahead of time? and store in refrig until ready to bake?
Lisbeth P.
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Reviews
-
Yummy! Veggie hating dd loved it and veggie loving ds gobbled up 2 portions...and he is only 15 months old. :) I cut the recipe in half, and used 2 tablespoons of smart balance spread instead of butter in the casserole and sauteed the onion and garlic in EVOO. I used half 2% milk cheddar and part skim mozzarella. I used whole wheat flour instead of all purpose flour and baked this for exactly an hour. It was a great side dish to compliment the honey mustard chicken I made, the best part was that the leftovers made a great breakfast. This is a keeper for sure, thanks so much for sharing!
shimmerchk
-
My mom used to make this back in the 70s. I had been searching for the recipe! I made it last night and it was perfect. No tweaking required. Will be making this often.
mellissa r.
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This is my "go to" recipe for a brunch. It's easy, always comes out great, and you can add other vegetables to it depending on your taste.
Pat P.
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Use green onion and 2 eggs, gluten free flour. This might have been in Parade magazine but it was a popular home recipe in the early 70s. I learned to make it from a family friend. It looks good. Make sure you squeeze spinach very dry.
ASterling
-
Really good. I sauteed the onions and garlic in olive oil instead of butter. Left out the flour and used half cheddar and half mozzarella. Next time I'm going to add something to give it a bit of a spicy kick.
jincopunk
see 14 more reviews
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Tweaks
-
Really good. I sauteed the onions and garlic in olive oil instead of butter. Left out the flour and used half cheddar and half mozzarella. Next time I'm going to add something to give it a bit of a spicy kick.
jincopunk
-
Good recipe, but high in cholesterol. In an effort to cut down on that, I used 5 eggs instead of 6, but I think 3 would have done the job, and substituted fat free cottage cheese for low fat. I also cut out the butter by using Pam, and instead of sauteing onions and garlic in butter, I just chopped up a bunch of green onions, threw that into the mixture along with granulated garlic to taste. Also used half sharp cheddar and half monterey jack cheese, to give the flavor a bit of diversity. I added some cayenne pepper to give it a little zing, as well as salt and pepper (not indicated in the recipe). The final casserole was delicious, appreciated by all.
Kaisachi
-
Yummy! Veggie hating dd loved it and veggie loving ds gobbled up 2 portions...and he is only 15 months old. :) I cut the recipe in half, and used 2 tablespoons of smart balance spread instead of butter in the casserole and sauteed the onion and garlic in EVOO. I used half 2% milk cheddar and part skim mozzarella. I used whole wheat flour instead of all purpose flour and baked this for exactly an hour. It was a great side dish to compliment the honey mustard chicken I made, the best part was that the leftovers made a great breakfast. This is a keeper for sure, thanks so much for sharing!
shimmerchk
RECIPE SUBMITTED BY
Sharon the Rocket
United States
- 6 Followers
- 44 Recipes
- 5 Tweaks
I'm a RETIRED high school administrator. I love to cook and my husband is a patient taste tester for me (poor baby)! Very lucky he is not a picky eater! We have an awesome son and daughter-in-law but unfortunately they live in Los Angeles so not much physical visiting. Lots of phone calls though! ? I love collecting cookbooks (drives my husband crazy), logo golf balls, and salt & pepper shakers (thanks to getting started with the old recipezaar swaps!). Recipezaar/Food.com has been a fantastic site for me. I have learned a ton at this site and really enjoy all of the forums (I think I'm getting addicted to the Swaps!!) My next big challenge is to learn how to put photographs on of the dishes I am making. Suggestions are definitely invited!!
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