Contributed by: Ruth Padgett, North Charleston
“This recipe was printed in The News and Courier food section over 25 years ago and has become one of our favorites.”
2 (10-ounce) boxes frozen chopped spinach
1 pound Velveeta cheese, cut into small pieces
2 pounds cottage cheese (small curd)
6 tablespoons all-purpose flour
1 teaspoon minced garlic
¼ pound butter, softened
1 teaspoon salt
Dash of pepper
Defrost spinach and squeeze out water. Mix (by hand) all ingredients together and put into a 13x9-inch baking dish. Bake at 350 degrees for 45 minutes.
Note: This may be frozen before baking.