Spinach Casserole

• 1/2 red onion, thinly sliced
• 2 oz. baby mushrooms, sliced
• 1/2 T. EVOO
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 1 (8 oz.) cottage cheese
• 1/2 C. grated Pecorino
• 1/2 C. grated sharp cheddar cheese
• 2 eggs, lightly beaten
• 1 1/2 T. flour

1. Heat oven to 375 degrees.
2. In a lg. skillet, saute onion and mushrooms in the oil over med. high heat until softened, about 5 min. Add salt and pepper.
3. Squeeze the spinach to remove as much liquid as possible. In a lg. bowl, stir together the spinach, the cooked onions and mushrooms, the cottage cheese, and the grated cheeses.
4. Mix the eggs and flour.
5. Pour the mixture into a lightly greased 1 1/2-2 qt. casserole and bake 40-45 min.
6. You can add 2 oz. of pimientos for color.

red onion, baby mushrooms, evoo, salt, pepper, cottage cheese, grated sharp, eggs, flour

Taken from www.epicurious.com/recipes/member/views/spinach-casserole-52463501 (may not work)