From the time we were first married, Adrien and I had a Boston Globe newspaper (print edition) delivered to our home. While we no longer subscribe to the Globe for a variety of reasons, when we did, I used to look forward to each Wednesday because of the Food focus.
Unfortunately I cannot give credit other than to cite the Boston Globe sometime between 1977 and 1990, but this recipe was one I came across while weeding my recipe collection which was preserved in a recipe box. One of us took the time to cut out the recipe so that it fit neatly on a 3 x 5 inch index card. The card is both aged, yellowed and stained, a testament to how frequently we cooked from it. Also, Adrien’s handwritten asterisk in the top right corner was our shorthand for something we enjoyed cooking, and undoubtedly cooked again and again.
After digging this card out of the recipe box, I of course had to try it once again. Not only was this a quick and inexpensive recipe to pull together, it is vegetarian – all of which explains why we must have made it frequently.
So, here goes -if anyone does have the original sourcing, I’d love to give them credit!
Spinach Casserole with Thyme
- Butter to grease casserole
- 2 TBSP butter (I used coconut oil)
- 3 eggs
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 1 cup small curd creamed cottage cheese
- 2/3 cup (about 2 oz) coarsely grated Cheddar cheese
- 3 TBSP flour
- 1/2 tsp salt
- 1/4 tsp thyme
- Heat oven to 350 degrees. Butter and 1-1/2 quart casserole and set aside.
- Melt the 2 TBSP butter in a small saucepan and set aside to cool slightly (or use coconut oil as I did).
- Beat eggs in a large mixing bowl.
- Add spinach, cottage cheese, cheddar cheese, flour, salt, thyme and melted butter. Stir until ingredients are well combined. Pour mixture into casserole.
- Place casserole in oven and bake until mixture is set and slightly puffy, about 1 hour. Serve immediately.