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Creamed Spinach Casserole




Source of Recipe


Karlette 2011


List of Ingredients




Creamed Spinach Casserole


3 10-ounce packages frozen spinach, thawed
1 cup low-fat milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon white or black pepper
1/8 teaspoon nutmeg
1 cup extra sharp Cheddar cheese, divided
1 cup low-fat cottage cheese
3 large egg whites


Recipe



Preheat oven to 350°F.

Coat a shallow 2-quart baking dish with cooking spray.

Press spinach in a mesh strainer to get out as much moisture as possible.

Pulse in a food processor until very finely chopped.

Combine milk, flour, salt, pepper and nutmeg in a large saucepan.

Cook over medium heat, whisking, until thickened, 2 to 4 minutes.

Remove from the heat and stir in 1/2 cup Cheddar, cottage cheese and the spinach.

Beat egg whites in a large bowl with an electric mixer, slowly increasing the speed, until they begin to foam.

Continue to beat until the whites hold their shape; do not overbeat. (You’ll know they are ready when you lift the beaters out and the peak doesn’t flop over.)

Gently fold the whites into the spinach mixture with a rubber spatula until uniform. (It’s OK if a few white streaks remain.)

Transfer to the prepared baking dish.

Bake for 35 minutes.

Top with the remaining 1/2 cup Cheddar; continue baking until the cheese is melted, about 10 minutes more.

Let stand for 5 minutes.