Spinach and Artichoke Casserole
1/2 cup (1 stick) butter, melted
1/4 cup all-purpose flour
6 eggs, beaten
1 cup milk
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
4 ounces cream cheese, softened
2 cups cottage cheese
16 ounces Monterey Jack cheese, shredded
1 (10-ounce) package frozen chopped spinach, thawed
1 (12 ounce) can marinated artichoke hearts, drained and chopped
Preheat the oven to 350 degrees.
Whisk the butter and flour in a large bowl until smooth.
Whisk in the eggs. Add the milk, salt, sugar, baking powder, cream cheese, cottage cheese and Monterey Jack cheese and mix well.
Squeeze all the excess liquid from the thawed spinach. Fold the spinach and artichokes into the cheese mixture.
Pour into a greased 9x13 baking dish.
Bake, uncovered, for 50 minutes or until the middle is set and light brown. Remove from the oven and let stand for 10 minutes before serving.
Serves: 8 to 10
Prep Time: 15 minutes
Bake Time: 50 minutes