Farmer cheese casserole

5 May

farmer cheese casserole

I bought a package of farmer cheese for Passover because I like to make a matzo-cheese-leek pie. Farmer cheese is kind of like a smooth and dry cottage cheese, a little like feta cheese but not as crumbly and with a less tart taste. Unfortunately, I forgot that my recipe called for half a pound of farmer cheese, and I bought the larger, one-pound package.

After Passover, I had to figure out what to do with the rest of the farmer cheese, so I took a look at what was in my fridge and came up with this recipe.

If you don’t have farmer cheese, you can substitute small-curd cottage cheese (drain it before adding to the rest of the ingredients) or finely crumbled feta cheese.

I had leftover rice so I used a little of that to add starch and thickening, in place of the flour I would normally use. Don’t make rice just for this recipe; use flour instead.

Ingredients:

3 Tbs. butter or olive oil
1 medium onion, diced
half a bell pepper (I used yellow), diced
1 small tomato, chopped
1 10-oz. box frozen spinach, thawed and drained
3 eggs
1 cup farmer cheese
1 oz. cheddar or Monterrey Jack cheese, cubed
1/4 cup cooked rice or 3 Tbs. flour
salt and black pepper to taste (the cheese may be salty enough that you don’t need to add any)
1/2 tsp. dried oregano or basil

Directions:

Heat half the butter or oil in a medium skillet and saute the onions and peppers until soft. Add the chopped tomato and spinach, and continue cooking until any liquid is evaporated. Set aside.

Preheat oven to 350 degrees.

Put the remaining butter or oil in an 8-inch square baking dish (or use a glass pie plate) and put it in the oven for a few minutes until the butter melts or the oil is heated.

Beat the eggs and add in the farmer cheese and cubed cheese, then the cooked and cooled vegetables, rice or flour, and spices. Mix well.

Pour the melted butter or hot oil into the mixture, and then put everything into the greased baking dish or pie plate.

Bake for about 40 minutes or until firm and slightly browned.

Serves 4

 

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