Aunt Ginny’s & Mom’s Modified Spinach Casserole

© 2012 REMCooks.com

My Aunt Virginia (Ginny) was a dietician and a health buff. She came up with this recipe for people on a no cholesterol and low fat diet, like her and my Dad. Mom used to make this when we were teenagers and we ate it. Little did we know it was no cholesterol, low fat. It was just darn good. If we had known the truth, we never would have tried it and wouldn’t have liked it if we did. Fake cheese, Blech! When I had children I got the recipe from my mom. It was then that I realized it used fake cheese. So, I put the real stuff back in it. My kids loved it. After we got married, Baby Lady got hold of the recipe and put her spin on it and as she likes to say “kicked it up a notch.” This recipe is her take on Aunt Ginny’s and Mom’s Spinach Casserole with a little kick. It really is good. If you want to put the real cheese back into the recipe, do so but we find it makes the casserole a little oily. Whatever you do, give this a try, especially if you’re on a diet or if have kids who won’t eat vegetables. Given the amount of cheese in the recipe, they’ll eat the spinach. 🙂

Ingredients

  • 2 – 16 oz packages frozen chopped Spinach, wrung dry
  • 3 eggs beaten (or eggbeaters)
  • 3 – 4 Tbsp Flour (depending upon the amount of whey in the cottage cheese)
  • 3 – 16 oz containers Cottage Cheese (no fat)
  • 1lb Cheddar Cheese (no fat), grated
  • 1/4 lb. Applewood Double Gloucester Cheese (or sharp cheddar cheese), grated
  • 1 tsp Baking Powder
  • 1 tsp smoked paprika
  • 4 Tbsp salsa (preferably roasted jalapeno)
  • Pam for spraying casserole dish

Instructions

Preheat oven to 350 F.

Thaw spinach and wring well to remove water.

© 2012 REMCooks.com

Combine flour and eggs thoroughly. Add no fat cheese, cottage cheese, paprika, spinach, salsa, and baking powder to the mixture.

© 2012 REMCooks.com

Spray 10 x 13 baking dish. Pour mixture into baking dish.

© 2012 REMCooks.com

Top with double gloucester cheese.

© 2012 REMCooks.com

Place in oven and bake 50 – 60 minutes, or until done.

© 2012 REMCooks.com

Remove from oven and let sit 10 minutes before serving.

© 2012 REMCooks.com

Serve and Enjoy

NOTES: You can substitute egg beaters for the eggs.

You can add 1/2 cup of Applewood Double Gloucester for added smokiness if you don’t have the smoked paprika. It makes the dish cheesier but lends a smokey taste because of the cheese. We personally prefer the smoked paprika. Another alternative is to eliminate the salsa AND paprika and substitute 1 minced Chipotle in Adobo sauce. This will provide a beautiful smokiness to the dish, as well as a little heat.

4 thoughts on “Aunt Ginny’s & Mom’s Modified Spinach Casserole”

    1. Thanks. It’s great and Baby Lady’s addition of the salsa and smoked paprika makes a world of difference. She is quite remarkable. Mom and Ginny would be proud. My Dad likes this version a lot!

  1. All of your recipes look yummy! I would love to try this one but I’m allergic to eggs (also a vegetarian). what would you recommend as an egg replacement?

    1. Hi, Simran. Thanks for checking us out and your nice compliment on our recipes. I don’t know a whole lot about egg substitutes but I did do some research. The eggs in this recipe act primarily as a binder with some leavening effect. The best substitute I found was Ener-G. It is marketed as an incredibly versatile and easy to use commercial egg replacer available in most health food stores and larger well-stocked grocery stores. Allegedly, it is relatively flavorless and works best in baked goods but can also be used to bind ingredients together in a vegan/vegetarian casserole like this. It is vegan, therefore egg free, and certified as kosher. If you try it and it works, please let us and other readers know. This really is a wonderful vegetable casserole.

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