Spinach Souffle

Happy Friday!!! Next week is my last week at work before the big move. I can't believe that I will be leaving after 6 years in my lab. It's been a lot of work winding things down and organizing all of my notes and supplies in a way that my project can be continued after I leave, so there's been absolutely no time for new recipes. I am so anxious to get back into the kitchen!!!

I made this souffle for the Christmas dinner I hosted for Bob's parents last year. It's my mom's recipe, which she received from a friend many years ago. Although I counted this as one of the vegetables at our meal, it's one of those vegetable dishes that has so much other delicious stuff (like butter, cheese, and eggs!) that probably cancel out the healthfulness of the actual veggie! My mother-in-law suggested it could be used as a quiche filling, because the texture of this souffle is very similar to that of quiche. I think other veggies could be added to this recipe, like artichokes or mushrooms.

One note about this recipe is that it has to be made in advance so it can sit in the fridge for 4-5 hours. For big dinners where you're trying to coordinate multiple dishes, this can actually be an advantage because you prep it early and pop it in the oven an hour before dinner!

Spinach Souffle

Ingredients:

1 package frozen spinach, thawed and all liquid squeezed out

1 pound cottage cheese

3 eggs

1/4 cup (1/2 stick) butter, melted
4 ounces grated cheddar cheese

3 Tablespoons flour

1/2 teaspoon salt

Directions:

Preheat oven to 350F and grease a casserole dish (I used a 10-inch round dish).

1. Mix in order listed above. Pour into casserole dish. Place in refrigerator for 4-5 hours.

2. Stir mixture, then bake for 1 hour.

Source: My Mom