Baked Spinach and Cheese
- 1 pound cottage cheese
- 3 eggs, beaten
- 1/4 cup butter, melted
- 1/4 pound Swiss cheese, grated
- 10 ounces pkg frozen chopped spinach, thawed and squeezed of excess water
- 3 Tbsp flour
6 to 8 side-dish portions; 4 to 6 luncheon portions. Preheat the oven to 350F degrees. Butter a 1-1/2 quart casserole. Combine the cottage cheese, eggs, butter and Swiss cheese in a large mixing bowl. Add the spinach and flour and blend thoroughly. Transfer the quiche mixture to the prepared casserole. (The pudding may be prepared 6 to 8 hours in advance up to this point and refrigerated. Return to room temperature before baking.) 5. Bake for 60 minutes until the custard sets. Let cool for 10 minutes before cutting into portions and serving
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