Spinach Cottage Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I received the original recipe from a close friend's mom who makes it for every holiday dinner. I took the original and tweaked it a bit to suit my tastes by adding garlic, nutmeg, cream cheese and the variety of cheeses. By the way, the leftovers (which I can eat hot or cold) make a FANTASTIC omelet filler or pizza topping. I have had this as a side dish with duck, turkey, chicken, ham, roast beef, meat loaf and pork ribs. It seems to meld with anything and everything. For a Greek variation, add some feta cheese to the mix. This low-carb dish is also a great crock pot recipe, just mix all the ingredients together and heat on low for 8 hours. Ingredients:
3 (10 ounce) boxes frozen chopped spinach (thawed, drained and squeezed dry) |
2 cups monterey jack cheese or 2 cups colby-monterey jack cheese, shredded |
1 cup cheddar cheese, shredded |
24 ounces cottage cheese |
4 ounces cream cheese, softened |
2 whole eggs, beaten |
1/2 cup onion, chopped |
2 garlic cloves, minced |
1 dash salt, to taste |
1 dash pepper |
1/8 teaspoon nutmeg |
3 tablespoons butter |
1/4 cup parmesan cheese |
Directions:
1. Mix the garlic and onions together in a microwaveable dish (I use a Pyrex measuring cup) and microwave for 2 minutes (until the onions are translucent).
2. Once the onions are cooked, thoroughly mix all the ingredients together and pack it into a casserole dish.
3. Dot the top with butter, sprinkle on parmesan cheese.
4. Bake for 1 hour at 350°F.
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