Cheesy Spinach Casserole

"Got this from our CSA farm: Springdale Farms. It's from the Asparagus to Zucchini Cookbook. Made this with swiss chard instead of spinach (tastes the same) and doubled the rice, baking in a 2.5 liter Corning Ware dish. I adjusted the recipe a bit."
 
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photo by Brooke the Cook in
photo by patti k. photo by patti k.
Ready In:
55mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Preheat oven to 350°.
  • Mix the first 7 ingredients together.
  • Separately mix the Spinach Mixture ingredients.
  • Spread the ingredients from the first mixture in the bottom of a greased casserole.
  • Spread the spinach mixture over them and bake at 350 degrees until firm, 45-60 minutes.

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Reviews

  1. This turned out well. I chose to leave out the parmesan cheese as I felt the flavor would be lost in the dish. I also used egg substitute to save some calories. I made rice especially for this dish, but I can see where leftover rice would come in handy. Unfortunately I didn't have brown rice, but it still came out tasty. I also used onion powder instead of chopping an onion. I will be making this again--thanks for posting.
     
  2. Delicious. I used organic free range eggs, white basmati rice which was good, but I know brown would be delicious, no optional Parmesan as I didn't have it on hand, 1 organic onion chopped and sauted in olive organic good tasting olive oil, sea salt, freshly ground black pepper, local organic spinach from our weekly organic local produce basket, since I didn't have enough I chopped and sautéed some local organic zucchini which was good in this, instead of cottage cheese I used lebneh, which is like very thick yogurt (a Middle Eastern cream cheese), monserella as that's what I had on hand, plus the rest of the ingredients. Served with unhomoginised organic yogurt for those who wished and a fresh salad for a nice vegitarian meal!
     
  3. Spinachy, cheesy goodness in a casserole! This was very good! I did use some egg beaters and fat-free cheddar cheese in place of their full-fat counterparts to reduce calories but this was still flavorful and cheesy! I used the parm and 1 small onion with a few green onions mixed in on the bottom layer. I used a 1.75qt oval casserole and baked for 55 minutes. Made for 1-2-3 Hit Wonders tag game.
     
  4. Yum, I loved this!! But I am a huge fan of spinach, rice and cottage cheese, so it's not surprising!! LOL I cut this in half since I only cook for 3 people and I attempted to make it a little healthier, by using just egg whites low fat cottage cheese and low fat mozzarella cheese (just because that is what I had on hand) and I also used wild rice since I had some leftover from another meal. And I omitted the parmesan since I'm not a big fan. I will definirtely make this again and can't wait to! I am probably going to try it with other rices and cheeses and maybe swiss chard if I can track it down. Thanks for the great recipe!
     
  5. Just right! Normally I make a spinach loaf similar to the top layer here and serve it over rice. The cottage cheese is a new and welcome addition to the spinach and I liked having the rice baked in as the base of the whole thing. I always serve this combo with corn and we kind of mix it all in together. Thanks for a new way to make an old favorite!
     
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RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
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