Spinach and Egg Casserole
This casserole is great to take to a potluck; it also serves as a vegetarian main dish, side dish, or appetizer.
6 eggs, lightly beaten
1/2 stick butter (1/4 lb.), melted
6 tablespoons millet flour (brown rice flour also works well)
24 oz. carton of cottage cheese
1 cup plus 1/2 cup shredded cheddar cheese, divided into two parts
5 oz. fresh baby spinach
Preheat oven to 350 degrees.
In a large bowl, mix eggs, melted butter, millet flour, cottage cheese, 1 cup grated cheddar cheese, and spinach until well combined. Pour into a greased 9" x 13" casserole or cake pan. Sprinkle the remaining 1/2 cup grated cheddar cheese on top. Bake at 350 degrees for about 50 to 60 minutes, until top is golden (convection oven: 325 degrees for 30-35 minutes). A knife inserted at the center will be wet, but liquid will be clear when done. Remove from oven and allow to gel in pan for about 10 minutes after it is done cooking. Yield: 4-5 dinner-size servings or 12-15 appetizers. (Can be doubled, but use a very large bowl.)
Can be frozen. (Note: To reheat from the freezer, do not thaw. Instead, place in 325 degree toaster oven or conventional oven and cook for 20-25 minutes, until bubbly.)
1/2 stick butter (1/4 lb.), melted
6 tablespoons millet flour (brown rice flour also works well)
24 oz. carton of cottage cheese
1 cup plus 1/2 cup shredded cheddar cheese, divided into two parts
5 oz. fresh baby spinach
Preheat oven to 350 degrees.
In a large bowl, mix eggs, melted butter, millet flour, cottage cheese, 1 cup grated cheddar cheese, and spinach until well combined. Pour into a greased 9" x 13" casserole or cake pan. Sprinkle the remaining 1/2 cup grated cheddar cheese on top. Bake at 350 degrees for about 50 to 60 minutes, until top is golden (convection oven: 325 degrees for 30-35 minutes). A knife inserted at the center will be wet, but liquid will be clear when done. Remove from oven and allow to gel in pan for about 10 minutes after it is done cooking. Yield: 4-5 dinner-size servings or 12-15 appetizers. (Can be doubled, but use a very large bowl.)
Can be frozen. (Note: To reheat from the freezer, do not thaw. Instead, place in 325 degree toaster oven or conventional oven and cook for 20-25 minutes, until bubbly.)
