Cheese And Spinach Casseroles
|Low-fat cottage cheese||2 Cup (32 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Dried basil||3⁄4 Teaspoon, crushed|
|Garlic powder||1⁄8 Teaspoon|
|Fresh spinach||8 Ounce, torn to make 6 cups|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Canned water chestnuts||8 Ounce, drained and chopped (1 Can)|
|Nonstick spray coating||1|
|Tomato||1 Medium, cut into 8 thin slices|
In a blender container or food processor bowl combine cottage cheese and egg whites.
Cover and blend till smooth.
Stir together flour, basil, garlic powder, and pepper.
Add cottage cheese mixture and mix well.
Stir in spinach, half of the mozzarella cheese, and water chestnuts.
Spray four au gratin dishes with nonstick coating.
Spoon spinach mixture into the dishes, then place on a baking sheet.
Cover loosely with foil.
Bake in a 350° oven about 30 minutes or until a knife inserted near the center comes out clean.
Arrange two tomato slices over each dish, then sprinkle with remaining mozzarella cheese.
Bake about 3 minutes more or till cheese melts.