Four Nights A Week

Back in the early days, well before the Internet was available, we relied on The Boston Globe for recipe ideas. We had just a few cookbooks in those days, so the Wednesday Food Edition of the Globe was the source of all things culinary. Who else remembers cutting recipes from the newspaper and gluing them to 3×5 cards?

Although the recipe card credits Adrien for this vegetarian favorite, we are both fairly certain it’s real source was the newspaper. It’s a pretty easy one to assemble, and the leftovers are just as yummy as the hot-from-the-oven version.

Spinach Casserole with Thyme

Probably from the Boston Globe

Ingredients

• 2 TBSP Butter or some other oil
• 3 eggs
• 1 10-oz package for frozen, chopped spinach (thawed and then drained by squeezing out all of the liquids)
• 1 cup cottage cheese
• 2/3 cup or 2 oz. coarsely grated cheddar cheese
• 3 TBSP flour
• 1/2 tsp salt
• 1/4 tsp thyme

Method

1. Grease 1-1/2 quart casserole. Preheat oven to 350 degrees F.
2. Melt butter (if using) and set aside OR measure out the oil (coconut oil is tasty).
3. Beat the eggs in a large mixing bowl. Then add all of the other ingredients. Stir well.
4. Pour into casserole and bake until set and slightly puffy (about 1 hour).
5. Serves 6.