2 packages frozen chopped spinach, partially cooked and very well drained
1 stick unsalted butter, cut into small cubes and added in
1/2 pound Velveeta cheese, cut into cubes and added in
2 pounds small-curd cottage cheese
6 eggs
6 tablespoons flour
Freshly-ground nutmeg, to taste
Kosher salt and freshly-ground black pepper, to taste
Preheat the oven to 350°. Partially cook spinach in the microwave and drain it very well before mixing with other ingredients. Use your fingers to squeeze the spinach firmly between several layers of paper towels. Mix all the ingredients together, stirring to blend well, then pour the mixture into 2 or more ovenproof dishes. Bake 1 hour and serve hot. — Serves 10
This soufflé always gets rave reviews! It is so easy to make (and it also
freezes well), so make one soufflé to enjoy with your dinner — and freeze
another one to enjoy at a later date. If you prefer, make the soufflé with
frozen chopped broccoli — either way is delicious! The soufflé may be frozen before or after cooking.