Spinach and broccoli casserole
BAKED BROCCOLI & SPINACH
serves 6-8
3 Tbsp. olive oil
1/2 medium onion, chopped
3 garlic cloves, minced
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
2 cups fresh raw broccoli, chopped coarse
1/2 cup butter
3 Tbsp. flour
2 cups small curd cottage cheese
8 oz. grated cheddar
3 eggs, slightly beaten
salt and pepper to taste
Preheat oven to 350F. Heat 3 Tbsp. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.
Melt butter in a saucepan and when melted add the flour to form a roux: stir in the flour until it becomes a paste, sort of thick, always stirring (I use a whisk for smoothness). Add the roux to the vegetable mixture along with the cheeses, eggs and salt and pepper; mix well. Pour into a casserole dish. Bake 45 minutes at 350.
**To dress up this dish, remove dish from oven after 30 minutes and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 minutes
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