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Spinach Casserole

Cottage cheese gives this spinach casserole its soft, custardy center without making it feel heavy. Cheddar bakes into a golden top that makes a humble side look inviting.

A creamy spinach casserole baked in a vintage floral casserole dish, with one square served on a matching plate.
Recipe link
Prep time10 min
Cook time55 min
Total time1 hr 15 min
Course
Casseroles
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
190

Ingredients

  • 3 count egg — lightly beaten
  • 1 package frozen chopped spinach — 10 oz, thawed and squeezed very dry
  • 2 cups small-curd cottage cheese
  • 1 cup sharp cheddar cheese — shredded
  • 1 ½ tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • butter or nonstick cooking spray — for greasing the baking dish

Instructions

  1. Prepare the Oven and Dish: Preheat oven to 350°F and lightly grease a 2-quart casserole dish or 8x8-inch baking dish with butter or nonstick cooking spray.butter or nonstick cooking spray, as needed
  2. Drain the Spinach: Place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze firmly until very little liquid remains.10 oz frozen chopped spinach
  3. Mix the Casserole: In a large bowl combine the beaten eggs, drained spinach, cottage cheese, sharp cheddar, flour, salt, and black pepper until evenly mixed.3 eggs, 10 oz spinach, 2 cups cottage cheese, 1 cup cheddar, 1½ tbsp flour, ¼ tsp salt, ¼ tsp black pepper
  4. Fill the Dish: Spread the mixture evenly in the prepared baking dish and smooth the top with a wooden spoon or spatula.
  5. Bake: Bake uncovered for 45–55 minutes, checking at 45 minutes, until the center is set and no longer looks liquid, the top is lightly golden, and an instant-read thermometer inserted in the center registers 160°F.
  6. Rest Before Serving: Let casserole rest 5–10 minutes before cutting into squares and serving warm.

Notes

  • Spinach: Squeeze the thawed spinach very dry. Excess liquid is the most likely cause of a loose or watery casserole.
  • Cottage Cheese: Small-curd cottage cheese distributes most evenly and preserves the casserole’s soft, old-fashioned texture.
  • Cheddar: Sharp cheddar gives the casserole enough savory flavor without requiring a larger amount of cheese. Freshly shredded or packaged shredded cheddar may be used.
  • Make Ahead: Assemble the casserole earlier the same day, cover, and refrigerate. Let it stand at room temperature while the oven preheats and allow a few additional minutes of baking time if the center is still cold.
  • Storage and Reheating: Refrigerate within 2 hours and store covered for 3–4 days. Reheat individual portions until hot throughout or to 165°F.
  • Variation: A small pinch of nutmeg, a light sprinkle of Parmesan, or a thin layer of crushed buttery crackers may be added before baking. These additions are optional and are not part of Betty’s base formula.
  • Serving Suggestions: Serve with Herbed Chicken Breasts with Olive Oil, Sweep Steak, or Ham Yams & Apples.

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: About 1 square

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
190
Carbohydrates
5 g
Protein
16 g
Fat
12 g
Saturated Fat
5.5 g
Cholesterol
120 mg
Sodium
490 mg
Fiber
0.1 g
Total Sugars
2 g

Equipment

  • 2-quart casserole dish (An 8x8-inch baking dish is an approved alternative.)
  • Large mixing bowl
  • Clean kitchen towel (Several layers of paper towels may be used instead.)
  • Whisk or fork
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Instant-read thermometer