Spinach And Cheese Casserole

• 20 ounces, weight Frozen, Chopped Spinach, Thawed
• 8 Tablespoons Unsalted Butter, melted
• 1 whole Onion, Chopped
• 2 cloves Garlic, Minced
• 6 whole Eggs, Beaten
• 16 ounces, weight Cottage Cheese
• 1 pound Shredded Cheese (I Use Colby/Monterey Jack)
• 2 teaspoons All-purpose Flour
• Salt And Pepper, to taste

1. Preheat oven to 350 degrees.
2. Melt butter in a small skillet or pan. Pour all but 2 tablespoons into a bowl and reserve (you can dip a paper towel into the reserved butter to lightly grease a 13 x 9-inch casserole dish). Saute onion and garlic in the skillet over medium heat until onion is translucent.
3. Squeeze liquid from spinach and pour into a large bowl. (Really squeeze it out, kids! Otherwise the casserole might not set up properly. Also, if the cottage cheese is really creamy, you may want to drain it through a sieve as well.) Add reserved butter, eggs, cottage cheese, shredded cheese, onion/garlic, flour, and salt and pepper to taste.
4. Put the spinach mixture into the casserole dish and bake for 1 hour. Serves 8 to 10 (or 6, if you're like my family).
5. This is a wonderful breakfast casserole with fried bacon, or a yummy side dish with the meat of your choice.

weight frozen, unsalted butter, onion, garlic, eggs, cheese, allpurpose, salt

Taken from tastykitchen.com/recipes/sidedishes/spinach-and-cheese-casserole/ (may not work)