My most favorite meal my Mom would make us when we were growing up was this spinach casserole. I have to admit, at first, I thought it was a super gross pile of green mess. Sorry Mom. Once I got over the fact that this dish was called a casserole (which in my kid mind meant goopy mess) and that it was green (my how times have changed), I realized that it was really tasty and couldn’t get enough of it. As in… if Mom didn't hurry, she wasn’t getting more than a spoonful or two with all of us kids going to town. Mom almost always made baked potatoes to accompany this dish topped with butter, sour cream, salt and pepper. This casserole hails from a church cookbook called 53 Sabbath Menus, written in 1969. Oldie, but goodie. To update this recipe a bit, I slightly reduced the amount of butter (it could probably be reduced to 2 tablespoons even), upped the amount of spinach to one pound, used nonfat cottage cheese and whole wheat flour. With six ingredients you probably have on hand, you too can enjoy this high protein, low carb deliciousness that reminds me of my childhood. You literally mix all the ingredients and bake. That’s it. I have even tried freezing the recipe with pretty good results. I would definitely prefer to eat it right out of the oven, but freezing does work. It can also be made a day ahead of time if you’re in a pinch and reheated in the microwave. Also, I haven’t ever tested it out, but have been thinking about adding brown rice or quinoa to incorporate some whole grains to round out the micro-nutrients. This casserole is best served out of an authentic 1970’s casserole dish, but any kind will do.
What You Need
2 cups cottage cheese (I used nonfat)
3 eggs, lightly beaten
3 Tbs flour (I used whole wheat pastry flour)
3 Tbs cold butter, cut into small cubes (I used unsalted)
¼ lb extra sharp cheddar cheese, cut into small cubes
1lb frozen spinach, thawed and squeezed of liquid
What to Do
Preheat oven to 350* and combine all ingredients and mix well.
Pour into a casserole dish (sprayed with cooking spray).
Bake for 1 hour or until golden brown.
**Edited to add: This recipe makes 4 generous servings. Here are the nutritional stats for 1 serving.**