Spinach Cottage Casserole

I received the original recipe from a close friend's mom who makes it for every holiday dinner. I took the original and tweaked it a bit to suit my tastes by adding garlic, nutmeg, cream cheese and the variety of cheeses. By the way, the leftovers (which I can eat hot or cold) make a FANTASTIC omelet filler or pizza topping. I have had this as a side dish with duck, turkey, chicken, ham, roast beef, meat loaf and pork ribs. It seems to meld with anything and everything. For a Greek variation, add some feta cheese to the mix. This low-carb dish is also a great crock pot recipe, just mix all the ingredients together and heat on low for 8 hours.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 3 (10 ounce) boxes frozen chopped spinach (thawed, drained and squeezed dry)
• 2  cups monterey jack cheese or 2  cups colby-monterey jack cheese, shredded
• 1  cup cheddar cheese, shredded
• 24  ounces cottage cheese
• 4  ounces cream cheese, softened
• 2  whole eggs, beaten
• 1⁄2 cup onion, chopped
• 2  garlic cloves, minced
• 1  dash salt, to taste
• 1  dash pepper
• 1⁄8 teaspoon nutmeg
• 3  tablespoons butter
• 1⁄4 cup parmesan cheese

Directions

1. Mix the garlic and onions together in a microwaveable dish (I use a Pyrex measuring cup) and microwave for 2 minutes (until the onions are translucent).
2. Once the onions are cooked, thoroughly mix all the ingredients together and pack it into a casserole dish.
3. Dot the top with butter, sprinkle on parmesan cheese.
4. Bake for 1 hour at 350°F.