CRAB, SPINACH, AND NOODLE CASSEROLE

2 tablespoons butter or margarine
1/4 cup chopped onion
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1 tablespoon fresh lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon salt
Freshly ground pepper
8 ounces egg noodles, cooked as directed on package and drained
1 (10-ounce) package frozen spinach, thawed and squeezed dry
2 cups small-curd cottage cheese
8 ounces crabmeat, flaked
2 cups grated Monterey Jack cheese

Preheat oven to 350 degrees F.

In a medium skillet over medium heat, melt butter. Add onion and garlic and sauté until tender, about 5 minutes.

Add flour and stir until bubbling. Add broth, milk, lemon juice, thyme, salt, and pepper to taste. Stir until thickened, about 2 minutes.

In a 9-by-13-inch glass baking dish lightly coated with cooking spray or oil, layer half of the noodles, half of the spinach, 1 cup of the cottage cheese, half of the crab, half of the sauce from the skillet, and half of the Monterey Jack cheese. Repeat the layers, ending with Monterey Jack cheese.

Bake, uncovered, until bubbly, about 35 minutes.

Servings: 6.
Source: The Big Book of Potluck by Maryana Vollstedt