Spinach-Cheese Strata

My husband was digging in some cookbook boxes in the garage and brought in a few more booklets for me. One of them is New Birds Eye Super Suppers from 1980. This is a good example of recipes that are not very useful because the products they feature are no longer being produced. Quite a few of the recipes call for 10 oz. packages of vegetables that came in Chinese, Japanese, Bavarian, Hawaiian and Italian styles. They included a sauce, so unless you want to try and come up with the seasonings/sauce yourself the recipe is a no go. There were other recipes that used the different types of vegetable mixes that are still available so they are still useful.

This recipe calls for creamed spinach. I think that is still around. It sound like a good meatless dish. The suggested go- withs are broiled tomatoes and Angel food cake.

Spinach-Cheese Strata

1 package (9 oz.) Birds Eye creamed spinach

1 cup (4 oz.) shredded mozzarella cheese

1 cup (8 oz.) cottage cheese

2 tablespoons grated Parmesan cheese

1 egg, slightly beaten

1/4 teaspoon salt

1/8 teaspoon pepper

2 teaspoons chopped chives

24 round buttery crackers

Prepare spinach as directed on package. Set aside 1/4 cup of the mozzarella cheese. Combine remaining cheeses, egg, salt, pepper and chives. Stir in spinach. Line bottom of 1-quart casserole with 8 crackers. Spread about one-half of the cheese mixture over crackers. Repeat layers, top with remaining crackers and sprinkle with reserved cheese. Bake at 400 degrees for 15 minutes. Makes 3 servings.


T.W. Barritt at Culinary Types said...

This reminds me of a number of spinach casseroles we used to make at home. While the use of crackers seems a little unusual, I remember it providing a nice, albeit salty, layer of texture.

~~ATTIC CLUTTER~~ said...

Hi Rochelle(:)
How are ya??
see you are still posting the fun odd recipies(:)
always fun to look at ..
hugs Patty