Broccoli Casserole

• 2 (10 oz) pkg frozen chopped broccoli
• 3 cups cottage cheese
• 3 eggs
• 6 tablespoons margarine
• 1/3 cup flour
• 1/4 cup chopped onion
• 1 (8 oz) can corn
• 1/2 lb cheddar cheese (or any other cheese you like)
• 1/2 tsp salt
• 1/4 tsp pepper

Cook broccoli and drain. Meanwhile mix cottage cheese, eggs, 4 tablespoons of margarine (ok, if you put all 6 tablespoons is no big deal but you are going to need 2 more later) and the flour in a bowl - mix till cottage cheese is smooth and creamy. Add the broccoli, chopped onion, drained corn, cheese, salt and pepper. (if you like hot/spicy food, this is the time to add a teaspoon or two of hot sauce).

Pour into a greased casserole. Top with a couple of tablespoons of parmesan cheese, bread crumbs, fried onion crumbs, or any other topping you like.

Bake at 350˚ for about an hour or till it is set.

Spinach Puffs

Four 10 oz. packages frozen chopped spinach
4 cups herbed stuffing mix
4 large onions, finely chopped
12 eggs, beaten to blend
1 1/2 C. butter, melted
2 C. grated parmesan cheese
2 T. garlic salt
1 t. thyme
2 T. pepper

Thaw spinach and squeeze dry. Combine all the ingredients in a mixing bowl. Mix well. Form mixture into 1 inch balls. Place on a greased baking sheet. Freeze until firm. Place in plastic storage bags until ready to use.

To serve:
Preheat oven to 375°F. Place spinach puffs on a baking sheet. Bake for 20 -25 minutes until puffed and golden.