- 12 oz. frozen spinach
- 12 oz. frozen artichoke hearts
- 24 oz. low fat cottage cheese
- 2 packages (or the equivalent of 16) hashbrown patties
- 6 eggs
- 1/2 cup parmesan cheese
- 1/2 cup white cheddar cheese (shredded)
- 1 tsp. garlic salt
- black pepper
Place a base layer of hashbrowns in a casserole dish. Combine frozen spinach, artichokes, cottage cheese, shredded cheese, half the parmesan, and the eggs in a separate bowl. Season with garlic salt. (I didn’t even defrost the spinach and artichokes. I did chop the artichokes in half so they were more evenly dispersed.)
Pour half the cottage cheese mixture onto the first layer of hashbrowns. Place another layer of hashbrowns, then layer the remaining cottage cheese mixture on top. Crumble the remaining hashbrowns on top and dust with remaining parmesan and fresh cracked black pepper.
Bake at 350 degrees for 45 minutes, then broil for 3-5 minutes until the top is golden.
Wine Pairing Suggestion
Truchard Estate Chardonnay 2020