Spinach Casserole
The original name of this was “Janie’s Spinach Dish” and it
was named after a friend of a friend. It makes a nice side dish or a main dish
for a vegetarian dinner.
This can be done in a skillet on the stove top, finished on
a very low heat (covered), or finished in the oven (in an oven-proof pan or
dish). For clean-up purposes, it works better to bake the casserole in a
greased/buttered dish after mixing it in a bowl (for frozen spinach) or mixing
it in the pan on the stovetop.
Ingredients
1 package frozen spinach (1 lb.), thawed
or a bunch of fresh spinach, washed well, sorted and with
any hard or damaged stems or leaves removed
2-3 Tablespoons olive oil or other vegetable oil for
sauteeing, if using fresh spinach
2 Tablespoons dried chopped or minced onion
½ Tablespoon minced garlic in oil
2 Tablespoons lemon juice (fresh or bottled)
½ Teaspoon salt
ground pepper
½ Teaspoon nutmeg
2 eggs
1 container cottage cheese (1 lb.)
Buttered bread crumbs for topping – or grated parmesan
cheese or mozzarella cheese
Directions
Either thaw (if frozen) or sautee with oil (if fresh) the spinach, until it is thawed or wilted. If sauteeing, remove from heat at this point. Mix in all of the other ingredients EXCEPT THE EGGS AND THE TOPPING. Mix in the eggs. Smooth the top of the casserole if baking in the same (overproof) pan, or place the casserole mixture in a buttered baking dish and smooth the top. Top with the topping (buttered bread crumbs or grated cheese).
Bake 20 minutes or so** until the eggs are
cooked, or if finishing on the stove top, cook the dish covered under very low
heat until the eggs are cooked.
** Bake at 325 degrees for a prepared glass dish and 350 degrees for
a cast-iron pan or metal pan.
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