Recipes

Lucerne Spinach Casserole – 1966

Okay, so if there’s anything that can be said about vintage cookbooks, it’s that I can easily find desserts and strange meat concoctions and jello molds. Sometimes, however, you just want vegetables. Lucky for me I happen to have a cookbook devoted to stuff that grows up from the ground. Though, I must admit, it was a little harder to find something palatable the other day than I would have thought. Finally, however, I ran along a spinach casserole that… well… didn’t sound that bad.

Ingredients:

  • 2 10-oz pkg. frozen chopped spinach
  • 2 eggs
  • 1 pt. cottage cheese
  • 1/3 c. parmesan cheese
  • 1 tsp. salt

:Ingredients Note: Yeah, it says 1/3 c. of parmesan, but you’ll want a little extra for sprinkling on the top later on

Okay, so to start, we grease a casserole dish and preheat the oven to 350° F.

Next step is to cook the spinach and drain well. Now, when it says to drain well, let me just say, I drained the heck out of that spinach. Like, took it and squeezed it, because spinach holds onto water like a sponge and the cottage cheese already has liquid in it; I wasn’t about to have a watery casserole if I could help it.

Next step is to blend the eggs and add the ingredients to the greased casserole…

I’m going to assume those need to all be mixed, but heaven help the extreme literal-minded when it comes to recipes like this. Though, if we’re suppose to mix the ingredients in the casserole, I have to wonder how effective the greasing of said casserole is ultimately going to be. Wouldn’t that interfere with the oil coating? I guess we’ll see.

For the record, I did half of the recipe and ran into the question of how in the world to measure out 1/6th of a cup of anything. For those curious, it’s 2 tablespoons, plus 2 teaspoons.

And now we sprinkle more parmesan overtop of our casserole.

What do you mean that’s not a sprinkle? That’s a sprinkle. A very generous sprinkle. In my defense the recipe doesn’t say how much a sprinkle is so in my books I’m good. In the oven it goes for 30 minutes.

The Verdict:

Actually, really not bad. It looks nice, with the dark green of the spinach and the white cottage cheese, which melted well, surprisingly.

I can definitely smell the parmesan, as well, though I think I probably did add a bit much in hindsight. Who knew you could add too much cheese? It just made it a little salty. Otherwise, all of the flavors blend really well, and I like that the spinach flavor comes through (I happen to like the taste of spinach, though I know others aren’t as big a fan). It would work better, I think as a side dish than a vegetarian main dish, because I must admit, this sucker is a bit rich. Good though.

I have reservations about the texture though. I like my spinach to have a bit more bite than this had. It was a little on the soft side. I think in the future I’ll just defrost the spinach ahead of time, rather than cooking it all the way. A topping of some sort, in addition to the parmesan, might help as well.

Appearance –   4/5   
Aroma – 4/5
Taste –  4/5
Texture – 3/5

Overall 4/5 – It had a nice flavor, and looked really good, but the texture was on the soft side- something I’ll be looking at fixing when I try it again in the future.

Lucerne Spinach Casserole

  • Servings: 6
  • Difficulty: medium
  • Rating: ★★★★
  • Print
from Favorite Recipes of America: Vegetables, 1966
Mrs. Dorothy Pugh, Winters California

Ingredients

2 10-oz pkg. frozen chopped spinach
2 eggs
1 pt. cottage cheese
1/3 c. parmesan cheese
1 tsp. salt

Directions

Grease a casserole dish and preheat the oven to 350° F.

Cook the spinach as directed on the pack and drain well. Blend the eggs with a fork. Add all ingredients to the prepared casserole dish.

Sprinkle with additional parmesan cheese.

Bake for 30 minutes.

3 thoughts on “Lucerne Spinach Casserole – 1966

    1. Thanks. A crust of some sort actually works wonders for this thing, actually. So far I’ve just done a cracker topping, but an actual pie crust might be a future experiment as well. Wouldn’t be too far off from spankopita that way.

      Liked by 1 person

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