Empty Nest Cooking

Now that there are just the two of us living under this roof, I like to play with our favorite recipes and cook them in smaller batches.  Yes, there are times when I make the full recipe and then freeze half for another meal, but when it's cold out and I'm cooking something in the oven, I have the added benefit of extra heat in the house. 

Here is a favorite veggie dish, this recipe makes 6-8 servings:

SPINACH CASSEROLE

Preheat oven to 350F, grease 9 inch casserole dish.

2- 10 oz. boxes frozen, chopped spinach - defrosted, drained
1 cup small curd cottage cheese
1/3 cup sour cream
3 eggs, lightly beaten
2 tablespoons flour
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Squeeze extra moisture out of spinach, place in mixing bowl.  Add the rest of the ingredients.  Blend thoroughly, turn into greased casserole dish, smooth top. Optional:  Sprinkle fresh ground black pepper on top.   Bake about 45 - 50 minutes until firm & puffy.


Here's Spinach Casserole for 2-4.

Preheat oven 350F, grease 7 inch dish (I used a small pie plate).

I defrosted the spinach in the square microwave dish,
didn't have time to let it defrost 'on its own.'

1 - 10 ounce box of frozen spinach, defrosted, drain excess water
1/3 to 1/2 cup small curd cottage cheese
1 or 2 heaping tablespoons sour cream
1 egg, lightly beaten
1 tablespoon flour
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground pepper

Squeeze extra moisture out of spinach,

place in mixing bowl. Add the rest of the ingredients. 

Blend thoroughly,

turn into greased casserole dish,

smooth top.

Optional: Sprinkle fresh ground black pepper on top.  

Bake about 40 minutes until firm & puffy.

This recipe is very user friendly, there will be no one to check up on you if you use 10 or 20 ounces of frozen spinach from a bag or *GASP!*  if you use fresh spinach, cooked, drained and allowed to cool. 

Have fun with your food.


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