Here is a casserole fellow Daughter of the American Revolution member Eugenia Collins brought to the Thomas Rodney Chapter Christmas Luncheon back in December.
Flipping through our recipe book and seeing the recipes named for the person who shared it with us becomes a little trip down memory lane. Fun!
We will be trying this recipe with added mushrooms and with mustard greens instead of spinach. I'll let you know how that turns out.
Thank you, Miss Eugenia! This is my new favorite recipe!
Eugenia’s Farm Fresh Spinach Casserole
1 (16 oz.) bag (or 2 boxes) chopped
1 cup onion, chopped
2 pkg. (2 lbs.) shredded sharp cheddar cheese (Save some for topping.)
24 oz. Cottage cheese
6 Tbsp. self-rising flour
1 stick butter, melted
Couple pieces of bacon, crumbled
Salt to taste
Mix all ingredients and pour into
casserole sprayed with Pam. Top with crumbled bacon and saved
cheddar cheese. Bake at 350 degrees for 1 hour.
I like to add a little bacon drippings for the extra flavor. Take away an equivalent amount of the butter.
Experiment with some herbs like savory, marjoram and chives.
To share a chuckle with you... I was looking up the various meanings of casserole and quiche to see which term most accurately fit this recipe. A quiche apparently needs a pie crust plus eggs and cheese to qualify to be a quiche.
The casserole referred only to the dish in which a recipe is prepared UNTIL 1958 when the definition of casserole was expanded to include the recipe that is made in the casserole dish! I've been entertaining some silly thoughts about what must have happened in 1958 that rocked the culinary world and created the casserole as a recipe category, not just the container.
Modern Language Association (MLA):
"casserole." Online Etymology Dictionary. Douglas Harper, Historian. 12 Jan. 2008. <Dictionary.com http://dictionary.reference.com/browse/casserole>.
Hey, some of you Foodies help me out with this big mystery! *grin*