Monday Recipes . . . Spinach and Cheese Casserole

Our usual vegetable standby for Thanksgiving and Christmas is a broccoli and cheese casserole with lots of Velveeta and butter. For Christmas this year, I wanted to try something new.  After searching through my cookbooks, I came across a spinach casserole that sounded interesting.  I made it with just a few tweaks.  It was good but definitely needed more seasonings.  I revamped the recipe this morning and here is the revised version.   I recommend wringing out the spinach in a clean kitchen towel (dark colored only as the green color will bleed into the towel towel).  

Enjoy! 

Spinach and Cheese Casserole

2 packages of frozen spinach, thawed and drained very well

3 eggs - beaten

4 T butter - cut into cubes

16 oz low fat small curd cottage cheese

3 T flour

6 T parmesan cheese (plus more for the top, if desired)

2 t salt

1 t pepper

3 T garlic powder

3 T onion powder

I like to take the spinach (after squeezing out the water) and cut it into smaller bite size pieces.  It takes an extra minute but makes serving much easier.  Mix all ingredients together and pour into a greased 8 inch square casserole dish. Bake at 350 degrees for 45 minutes to an hour. If desired, you can sprinkle more parmesan cheese on top during the last 10 minutes of baking. This is one of those "the crust is the best part" sort of dishes.