When my friend Christi heard about my 2007 collection of Thanksgiving vegetable recipes, she offered her grandmother's recipe for a traditional spinach casserole. Sure! But reading the ingredient list of cottage cheese, cheese and eggs – and only ten ounces of spinach – I was fully prepared to not like it. Even Christi, who has what might be called a "theoretical" attachment to vegetables, says, "Our family spinach casserole recipe should come with its own paramedic." Or a heart defribrillator.
But friends trust friends and Christi made me promise to try her family's recipe "just once" without modification. Thank you, Christi, for saving me from myself – this is a winner!
UPDATE The 2007 Thanksgiving collection of vegetable recipes has a new and permanent home, all in one place, please see Thanksgiving Vegetable Recipes.
"... super easy and excellent. ... it was truly great." ~ Zoe
Time to table: 60 minutes
Makes 3 1/2 cups
1/2 cup water
1 teaspoon table salt (or salt to taste)
1 10-ounce package frozen chopped spinach
3 large eggs, whisked
3 tablespoons flour
16 ounces cottage cheese
4 ounces "brick" cheese (Christi's grandmother cuts the cheese in 1" cubes)
4 ounces American cheese (same)
1/2 stick melted butter (Christi's family leaves this out and so do I)
Preheat oven to 350F/180C.
Bring the water to a boil. Add the salt and let dissolve. Add the spinach and cook until done. Transfer to a colander and drain well. (Christi's mother uses a new potato ricer to drain the water from the spinach. I used the back of a spoon to press the spinach against the colander until it stopped expressing liquid.)
Meanwhile, in a large bowl, mix the remaining ingredients. Stir in cooked and drained spinach. Grease a shallow quiche pan or an 8x8 baking dish. Bake uncovered for 60 minutes or until top begins to brown.
TO PREP AHEAD
ONE or TWO DAYS BEFORE Mix the casserole but do not bake.
DAY OF Return to room temperature. Bake at 350F/180C for an hour. Christi says the uncooked casserole can be frozen but should be fully thawed before baking.
LEFTOVER REPORT Warms up beautifully!
ALANNA's TIPS & KITCHEN NOTES
Double the recipe for a 9x13 pan.
Do salt the spinach while cooking.
St. Louisans, I used a 1% cottage cheese from Pevely that is so creamy, you don't know it's just 1%. So good, love this stuff!
I wasn't sure what "brick" cheese was and the grocery store didn't have any; so I used a Kraft mix of crumbled cheeses, cheddar, mozzarella and one other. UPDATE from Christi's Dad: "Brick Cheese is a very mild white cheese. In St. Louis, it is almost always available at Schnuck's deli counter."
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MORE IDEAS for THANKSGIVING VEGETABLE RECIPES using GREENS~ Gratin of Greens ~
~ Spinach Ricotta Gnocchi with Creamy Tomato Sauce ~
~ Noodles with Sour Cream ~
~ Orzo with Spinach ~
~ ~ more spinach recipes ~
~ Leafy Greens for Thanksgiving ~
from A Veggie Venture
~ Roasted Veggie Enchilada Casserole ~
~ Spinach Salad with Fruity Vinaigrette, Fresh Fruit & Maple-Glazed Pecans ~
~ Spinach Puffs ~
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