Spinach Casserole II Recipe

Name: Spinach Casserole II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 ounce) packages frozen spinach, thawed and well-drained; 2 shallots, minced (can substitute red onion); 3 garlic cloves, minced; 12 ounces fat-free cottage cheese; 1 cup egg substitute; 2 tablespoons parmesan cheese; 1 tablespoon parmesan cheese; 2 teaspoons dried chili pepper flakes; salt and pepper; cooking spray

Servings: persons

2 (10 ounce) packages frozen spinach, thawed and well-drained
2 shallots, minced (can substitute red onion)
3 garlic cloves, minced
12 ounces fat-free cottage cheese
1 cup egg substitute
2 tablespoons parmesan cheese
1 tablespoon parmesan cheese
2 teaspoons dried chili pepper flakes
salt and pepper
cooking spray

1
Mix the shallot, garlic and spinach together, and then fold in the cottage cheese, egg substitute, and 2T parmesan cheese, sprinkle in the chili flakes.
2
Add a generous amount of freshly ground pepper, and some salt to taste (I added about a tsp of koser course salt).
3
Spray 9 x 9 pan with cooking spray.
4
Fill pan with spinach mix.
5
Sprinkle with remaining 1 T of parm.
6
Freeze.
7
Thaw.
8
Bake at 350 for approximately 40 minutes.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (10 ounce) packages frozen spinach, thawed and well-drained, 2 shallots, minced (can substitute red onion), 3 garlic cloves, minced, 12 ounces fat-free cottage cheese, and more.

Yes, Spinach Casserole II falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Casserole II

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