Did I mention I am obsessed with baked dishes as of late? The original to this recipe called for four eggs, 1 package of spinach and 50 percent more dill. There is still a lot of dill in the recipe but it wasn't too overpowering and complemented the spinach really well. One person described it as a lot like the filling for spanakopita but without the gross filo dough.
Spinach-Cheddar Casserole
3 eggs
3/4 teaspoon salt
1/2 teaspoon pepper
2 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 16-ounce container cottage cheese
4 green onions, chopped
1 cup packed grated sharp cheddar cheese + 1/2 cup for top
1/4 cup all purpose flour
2 tablespoons chopped fresh dill or 2 teaspoons dillweed
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Beat eggs, salt and pepper to blend in large bowl. Thaw and drain as much liquid from the spinach as possible. Mix in spinach. Add remaining ingredients and stir until well blended. Transfer mixture to prepared dish. Top with a little bit of cheddar cheese.
Bake casserole until center is firm and top is golden, about 50 minutes.
Subscribe to:
Post Comments (Atom)
2 comments:
Hey, do you know anything about slow cooking? Pete and I are poor, and lazy, and we inherited a slow cooker with no timer -just high and low settings- that we think we could use to make big, cheap meals that will last days and not take a lot of time to make. That's the goal, anyway. :)
My parents are obsessed with slow cooking. I will give them a call. I was going to slow cook some buffalo this weekend. It is a good way to save money. Will get back to you.
Post a Comment