Crazy Easy Spinach Casserole

A few days ago, I came across a very simple, basic and delicious recipe for Spinach Casserole. Of course, most of us have had some casserole or another over the years that contained spinach, but seldom have I found a recipe for just spinach casserole that I found noteworthy.

The young lady who shared the recipe with me gladly granted me permission to post this, but did not want credit for it, claiming she had found it in an old church cookbook ... tried and true church cookbooks; who hasn't had one or two -- or three?

Anyway, I made the recipe the other night for my mother and myself, and we loved it. She is aging and for some reason or another, really does not like cooked vegetables any more. We don't know why. So, casseroles have become a staple for me as a means to get her to eat more veggies; much like we do with children.

While we enjoyed the recipe immensely, knowing me, I just had to tweak and modify it to my liking, but soon learned the possibilities were endless. I am sharing the basic Spinach Casserole recipe with you, and have listed a few of my simple changes.

Use your imagination and create your own quick, easy go-to recipe perfect for a fast supper or lunch, potluck, picnic, or even a gift for a new neighbor. I know, I know, I'm getting mushy and retro on you. But love and good food never go out of style.

Love & Spinach,
Anastasia

BASIC SPINACH CASSEROLE
3 eggs

6 Tablespoons flour
16 oz carton small curd cottage cheese
8 oz package shredded cheddar cheese
10 oz package spinach, thawed and drained

In a medium size bowl, beat eggs and flour together. Add all other ingredients in order, mixing well after each one. Pour mixture into an 8x8 glass, greased, baking dish. Bake in a pre-heated oven of 350 degrees for an hour uncovered.

Feel free to change the vegetables and cheeses. The lady who provided the recipe says she likes to use cauliflower with or without spinach, and she sometimes will use low fat cheese.

My additions are typical of me:
Feta Cheese
Asiago Cheese
Mexican Cheese Blends
Sour Cream
Mushrooms
Brussels Sprouts
Leeks
Collard Greens (frozen/thawed is best for this recipe)
Eggplant maybe?

Top it off with crushed potato chips (go light, if you must), or French fried onions ... just go for it.

Okay, okay ... it's a retro kind of day ...