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Terry's Spinach Casserole

Source

Family Fun May 2013

Ingredients

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1 red onion thinly sliced
4 oz baby bella mushrooms sliced
1 Tbs extra virgin olive oil
1⁄4 tsp salt
1⁄8 tsp pepper
2 (10 oz) packages frozen chopped spinach thawed
1 (16 oz) container fat-free cottage cheese
3⁄4 cup grated Pecorino
3⁄4 cup grated medium or sharp cheddar,
1 (4 oz) jar diced pimientos drained
3 eggs lightly beaten
3 Tbs flour

Directions ( Default | Numbered )

Heat oven to 375 degrees.

In a large skillet, saute the onion and mushrooms in the oil over medium-high heat until softened, about 5 minutes. Add the salt and pepper.

Squeeze the spinach to remove as much liquid as possible. In a large bowl, stir together the spinach, the cooked onions and mushrooms, the cottage cheese, grated cheeses, and pimientos. Mix in the eggs and flour.

Pour the mixture into a lightly greased 2 1/2 quart casserole and bake for 45 minutes.

  1. Heat oven to 375 degrees.
  2. In a large skillet, saute the onion and mushrooms in the oil over medium-high heat until softened, about 5 minutes. Add the salt and pepper.
  3. Squeeze the spinach to remove as much liquid as possible. In a large bowl, stir together the spinach, the cooked onions and mushrooms, the cottage cheese, grated cheeses, and pimientos. Mix in the eggs and flour.
  4. Pour the mixture into a lightly greased 2 1/2 quart casserole and bake for 45 minutes.

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