Spinach Cheese Casserole

This is an incredibly easy and versatile recipe.
Mix one package of thawed and drained frozen spinach with 16 or so ounces of cottage cheese.
Spinach used to come in 16 ounces as well, but now seems to be cut to 12.

 Add a couple of eggs (2 or 3, purely personal),
a cup of shredded cheese. I used a Mexican blend, but Italian blend works as well. If a single cheese is chosen consider how well it will melt or if that matters. Include fresh onion and garlic, if available and seasonings. I use a seasoning salt that I made but this recipe can adapt to the flavor you choose by shifting cheeses and seasonings.

Turn the lot into a baking dish. I prefer this two quart glass dish with lid. I have also used an oiled square baking pan, uncovered.

Bake until solid. Glassware bakes at 350 degrees. An 8 inch square, at 375. Either dish bakes for 30 minutes. Open and stir, then return to oven. Re-check at 20 minutes. Allow to set before serving.

As you can see, the spinach comes through in the end product. The casserole remains moist and can be served with garlic toast as a side, on a rice bed with garnish, or as it. Of course, low carb and gluten free, if it matters. As for the fat, well, those don't count. Taste great!

This is also a great sandwich topping. I love a panini that includes turkey and artichokes.


YUM!