SPINACH-CHEDDAR CASSEROLE
4 eggs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 (16 ounce) container cottage cheese
1 bunch green onions, chopped
1 cup packed grated sharp cheddar cheese
1/4 cup all purpose flour
3 tablespoons chopped fresh dill (or 1 tablespoon dried dillweed)
Preheat oven to 350 degrees F. Butter an (8x8x2-inch) glass baking dish.
In a large bowl, beat eggs, salt and pepper together to blend. Mix in spinach. Add remaining ingredients and stir until well blended. Transfer mixture to prepared dish.
Bake casserole until center is firm and top is golden, about 45 minutes.
Makes 8 to 10 side-dish servings
Bon Appetit magazine, March 1995
4 eggs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 (16 ounce) container cottage cheese
1 bunch green onions, chopped
1 cup packed grated sharp cheddar cheese
1/4 cup all purpose flour
3 tablespoons chopped fresh dill (or 1 tablespoon dried dillweed)
Preheat oven to 350 degrees F. Butter an (8x8x2-inch) glass baking dish.
In a large bowl, beat eggs, salt and pepper together to blend. Mix in spinach. Add remaining ingredients and stir until well blended. Transfer mixture to prepared dish.
Bake casserole until center is firm and top is golden, about 45 minutes.
Makes 8 to 10 side-dish servings
Bon Appetit magazine, March 1995
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