This recipe goes back about 19 years. My German babysitter always talked about making spinach pie, homemade soups, and German cookies. My sister-in-law gave me a cookbook that her kid's school put together for a fundraiser and the Spinach Pie in the cookbook looked good. I was hesitant since spinach has never thrilled me, but I saw how much cheese was in this recipe and thought, how could this taste bad? It tasted pretty good but I tweaked the original recipe a bit. Over the years, I have found that I have to double the recipe, because one pie plate was not enough! By the way, my babysitter said, This is not pie!". I kind of agreed with her and stopped calling it pie many years ago! Sorry, Carla Beatty from Lines School in Canada, we still love your dish though!!
Spinach Cheese Casserole
2 cups seasoned croutons, crushed
1/4 cup melted butter
6 tbsp Parmesan cheese
1 10 oz package frozen spinach, thawed and drained well
1 cup small curd cottage cheese
8 oz Monterrey Jack cheese, cut in 1 inch cubes
3 eggs, beaten
1/4 cup chopped onion
2 tbsp sour cream
1 clove garlic, crushed
Press croutons and melted butter into a 9 inch pie plate. Combine 1/4 cup Parmesan cheese with spinach, cottage cheese, Monterrey Jack cheese, eggs, onion, sour cream and garlic. Spoon into prepared crust. Sprinkle with remaining Parmesan cheese. Bake uncovered at 350 for 35 minutes until lightly brown on top.
This recipe can be doubled and baked in a 13x9 baking dish for 1 hour. Casserole will be bubbly when it comes out of oven and will setup after 5 to 10 minutes.
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