Spinach Casserole ♥

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 she made made me promise to try it 'just once' without modification. Thank you, Christi, for saving me from myself - this is a winner!

SPINACH CASSEROLE

Hands-on time: 15 minutes
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 eggs, whisked
3 tablespoons flour
16 ounces cottage cheese (I used a 1% cottage cheese from Pevely that is so creamy, you don't know it's just 1%)
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.

Bring the water to a boil. Add the salt and let dissolve. Add the spinach and cook til 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 for an hour. Christi says the uncooked casserole can be frozen but should be fully thawed before baking.

LEFTOVER REPORT Warms up beautifully!

NUTRITION ESTIMATE
Without the Butter, Per Half Cup Serving: 231 Cal (52% from Fat, 34% from Protein, 13% from Carb); 20 g Protein; 14 g Tot Fat; 8 g Sat Fat; 4 g Mono Fat; 8 g Carb; 1 g Fiber; NetCarb7; 1 g Sugar; 308 mg Calcium; 2 mg Iron; 477 mg Sodium; 141 mg Cholesterol; Weight Watchers 5 points

With the Butter, Per Half Cup Serving: 289 Cal (62% from Fat, 27% from Protein, 11% from Carb); 20 g Protein; 20 g Tot Fat; 12 g Sat Fat; 6 g Mono Fat; 8 g Carb; 1 g Fiber; NetCarb7; 1 g Sugar; 310 mg Calcium; 2 mg Iron; 478 mg Sodium; 158 mg Cholesterol; Weight Watchers 6 points

KITCHEN NOTES
Double the recipe for a 9x13 pan.
Do salt the spinach while cooking.
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.

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MORE IDEAS for THANKSGIVING VEGETABLE RECIPES using GREENS
~ Gratin of Greens was the featured "spinach" recipe in 2006 ~
~ Noodles with Sour Cream ~
~ Orzo with Spinach ~
~ Spinach Puffs from my food column, Kitchen Parade ~
~ more spinach recipes ~
~ more Thanksgiving recipes ~

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Move aside, turkeys. (No, not you, dear readers! Thanksgiving turkeys!) Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So it's new Thanksgiving recipes all November long for a fabulous collection of Thanksgiving vegetable recipe ideas. Whether it's last year's famous World's Best Green Bean Casserole or a brand-new recipe which catches your fancy this year, move over turkeys, it's vegetables' time.
© Copyright 2007