Spinach and cheese casserole
SERVES 4–6
1 10-ounce package frozen chopped spinach (may substitute broccoli or collard greens)
3 eggs, lightly beaten
8 ounces low-fat, small- or large-curd cottage cheese
3 tablespoons all-purpose flour
¼ cup butter, melted
¼ pound sharp cheddar cheese, grated
Preheat oven to 350 degrees. Cook spinach according to package directions and drain. Place in a medium bowl, then add beaten eggs. Stir in cottage cheese, flour, butter and cheddar cheese until well incorporated. Spoon mixture into a buttered 9-by-9-inch baking dish. Bake for 50–55 minutes or until very lightly browned.
ALICE SCHAAF, GREENVILLE