I’ve always loved spinach recipes and this recipe for Spinach Casserole is my all-time favorite. Originally, it came from my mother-in-law and I’ve been making it forever. I like it warm or cold, as a side dish or even for breakfast. It’s easy to make, it’s delicious warm or cold, and it’s low carb.
Pre-heat oven to 375 degrees
1 container of cottage cheese (16 oz)
4 oz of shredded cheddar cheese – I always add more.
1 package of frozen chopped spinach, thawed and drained (12 oz)
1/2 stick butter cut into pieces
The original recipe doesn’t call for mushrooms, but I had some fresh ones on-hand and didn’t want them to go to waste so I threw in a big handful and loved the result. So mushrooms are definitely an optional but yummy addition. Up to you!
In a large mixing bowl add all the ingredients.
Don’t scramble the eggs.
It looks like a lot of butter and you could try to make it with less, although I haven’t, so I don’t know how it will turn out.
Mix and pour into a greased casserole dish.
Bake at 375 for 1 hour and 15 minutes or until done. I like my casserole browner on top and my husband and I always argue about it. I cook it how I like since he doesn’t usually eat it. Enjoy!