Spinach Soufflé

Submitted by Sheila Brennan

 

Ingredients:

2 packages of frozen chopped spinach
9 eggs
24 oz. container of cottage cheese (2 or 4%)
12 oz. of shredded Monterey Jack cheese (about 3 cups)
12 oz. of shredded cheddar cheese
1/2 cup and 1 tbsp. of all-purpose flour
1/4 cup of melted butter
3/4 tsp. of Lawry’s Seasoned Salt

Directions

  1. Thaw and drain the spinach

  2. In a large bowl beat the eggs, stir in the spinach and remaining ingredients until well blended

  3. Pour the mixture into a greased 9x13 pan

  4. Bake at 350 for one hour or until set and top is golden brown

  5. Let stand for 10 minutes before cutting and serving

 
 

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