I don’t know who Terry is. But boy did my kids love her spinach casserole! I pulled this recipe out of a recent issue of Family Fun magazine, which is being sent to me as a substitute for the now-extinct and much-mourned Wondertime magazine. While it is no replacement for the witty, intelligent and sometimes snarky articles from Wondertime, apparently the Family Fun test kitchen does, at times, produce delicious recipes.
I wasn’t quite sure what I’d be pulling from the oven with this recipe. A casserole is, after all, somewhat of a hodge-podge of ingredients dumped into a dish and baked. There are a thousand different ways a casserole could turn out. Allow me to clarify for you. In this case, the “casserole” is something of a creamy frittata. It is sliceable, not spoonable. It is tasty warm, cold, or at room temperature. And it is delicious. My kiddos especially enjoyed the addition of the cottage cheese, which gives it more of a creamy casserole texture, rather than an egg-y frittata.
I don’t generally think of casseroles as being summer meals, but I think this one works. I assembled and baked it in the morning, then served it at room temperature with a salad for dinner. We’re sure to revisit this recipe again and again this summer, using up whatever our garden is giving us. I’m sure it will be equally tasty with zucchini, or peppers, or chard, or tomatoes. Thanks, Terry, for the great recipe! It’s moving from my stash into my Plan to Eat account.
Source: Family Fun May 2013
Course: Main (Vegetarian)
- 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
- 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.