Spinach Casserole

Roberta Grasso

Given to Grace by Ed Grasso, a soil specialist in the Conservation office. Ed's parents died when he was in college and he raised his two younger sisters. The card was written out by his sister Roberta. She says: "Some of the measurements are off. Use your discretion. I never measure anything, so it may be a little confusing." Roberta's notes are in parentheses; my guesses are in square brackets, but I haven't tried this one.

In a large mixing bowl thaw:

• packages of chopped spinach [Jill's guess: 1 or 2]

In another mixing bowl combine:

• 6–8 tablespoons flour (unsifted)
• eggs, beaten [Jill's guess, at least 2, maybe more depending on how quiche-like you want your casserole]
• 1–2 cups milk
• 1/2–1 cup water [I'd start with the milk and only add enough water to get a smooth mixture]
• salt
• pepper
• garlic powder
• grated cheese (Romano or parmesan)

Stir mixture until smooth—no lumps (mixture should be somewhat pasty, not real watery)

To this mixture add and mix well:

• a small container of ricotta cheese (maybe a pint)
• a muenster cheese, cut in cubes (I think it's a pound, but I’m not sure)

Now blend this mixture into the spinach and stir well. Put the whole mess into a large casserole dish and bake covered at about 375–400°F for 35–45 minutes or until all cheese is melted. Let sit on counter for a few minutes to set, and serve. Good luck!