Spinach Souffle

Recipe came from Pat O'Day's recipe vault.

2	cartons	cottage cheese
6		eggs
1/4	lb	butter
1/2	lb	american cheese

2-3	boxes	frozen spinach chopped
4	Tbsp	flour
		salt to taste
		pepper to taste

1	Recipe says to use "cooked spinach," so I'm adding this line as maybe prepare the spinach according to directions, probably boiling then draining.
2	Beat egg, add 4 T flour, then cheese, butter, and cooked spinach & salt and pepper.
3	I remember this always going into the 8x8 corningware cassarole dish.
4	Bake 1 hr at 350*.

Servings: 6

Oven Temperature: 350°F

Cooking Times

Cooking Time: 1 hour

Nutrition Facts

Serving size: 1/6 of a recipe (4.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories	292.71
Calories From Fat (63%)	184.18
% Daily Value
Total Fat 20.82g	32%
Saturated Fat 11.67g	58%
Cholesterol 233.94mg	78%
Sodium 605.26mg	25%
Potassium 178.86mg	5%
Total Carbohydrates 9.23g	3%
Fiber 0.22g	<1%
Sugar 3.2g
Protein 17.04g	34%

Tips

Recipe says 2 cartons of cottage cheese, not sure the size, but would guess that's 2x16oz.

There's a note by the butter that says "try 1/4 cup"

Recipe says "2 or 3 boxes" of spinach, but doesn't give size. I remember frozen spinach being used.

On the backside of the recipe card is a printed version that's a little different. No mention of cottage cheese, but includes minced onion, 2 cups of milk, and only 2 eggs. Also lists spinach as 2 cups, chopped, cooked, and drained. Pour into 8" square oven dish and set in shallow pan of hot water. Bake 350* for 30 minutes or until firm, serves 6.