This casserole is award winning.
Well . . . . . . . it could have been award-winning.

If a certain “somebody” (MR. WOO) would have told me that not only did he need something to bring to work for Thanksgiving lunch, but that all the dishes were entered into a contest.

I mean, there’s no need to dress this delightful dish up. It can stand on its own.

Creamy, yet has a slight bight.
Cheesy, yet slightly crunchy around the edges.
Perfectly balanced, nutritious, and completely sinful tasting.

The perfect Thanksgiving side.

But really. You don’t take your kids to a Hoedown, without a hoe.
Well, maybe you do. I wouldn’t know. I’ve never been to a Hoedown.

But you get my point.

I could have dressed it up a bit. Put it in a nice casserole dish. Put a little garnish on the side. Said a couple prayers over it. Ask the Voo-Doo doctor to put a spell on the judges. You know, the normal stuff you do to win a contest.

But Mr. Woo got caught slippin’. And now all I have left is this empty tin casserole dish to prove that my dish was supercalifragilistic FANTASTIC.

And that should be enough.

But it’s not.
I want a medal. Screw sportsmanship.

Baked Spinach Casserole
Serves 8-10

Ingredients:

½ stick butter, melted
1 medium onion, chopped finely
3 TB all-purpose flour
30 oz. frozen spinach, thawed and drained
3 eggs, beaten
2 cups cottage cheese
2 cups Colby Jack Cheese, shredded

Directions:

1. Preheat oven to 400. Butter the inside of a casserole dish (7 X 11). Set aside.
2. To a large bowl, add butter and onion. Stir in flour.
3. Add spinach, eggs, cottage cheese, and Colby Jack shredded cheese, and mix thoroughly.
4. Bake uncovered, for 45 minutes or until edges are golden and the center has set.

*You can make this dish a day earlier, refrigerate, and cook the next day (but it may need to cook a little longer).