SPINACH SOUFFLE 
1 lg. carton large curd cottage cheese
6 eggs
6 tbsp. flour
2/3 stick butter
1/2 tsp. salt
1 tsp. oregano
3/4 c. onion, chopped
1 c. sharp Cheddar cheese, grated
1/2 c. American cheese, grated
2 pkgs. frozen spinach, chopped

Cook and drain spinach. Mix all ingredients together. Put in a 2 quart buttered casserole or a flat Pyrex pan and serve in squares. Bake 1 1/2 hours at 350 degrees. Serves 6 to 8.

 

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