Spinach Souffle Casserole Recipe
I've taken this dish to many church and school potlucks, and every time I serve it, it seems that several people ask for the recipe. At home, I usually serve it with homemade muffins and some fruit.
- 2 cups (16 ounces) 4% cottage cheese
- 3 eggs, beaten
- 3 packages, (10 ounces each) frozen spinach, thawed and drained
- 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
- 1/2 teaspoon salt
- Dash nutmeg
- In large bowl, combine cottage cheese and eggs. Add spinach, 1-1/4 cups cheddar cheese, salt and nutmeg. Spoon into greased 12-in. x 7-1/2-in. x 2-in. baking pan. Bake at 350° until set, about 45 minutes. Remove from oven. Sprinkle with remaining cheddar cheese and let stand 5 minutes. Yield: 6-8 servings.
Originally published as Spinach Souffle in Country February/March 1991, p49
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