Crabmeat-Spinach Casserole - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen, chopped spinach or fresh equivalent
1 (1 lb.) carton small curd low-fat or fat-free cottage cheese
4 tsp. cornstarch
3 eggs
1 (8 oz.) pkg. low-fat Cheddar cheese, grated
9 oz. fresh, frozen or canned crabmeat

Preparation

Cook spinach until separated; drain well.
Grate Cheddar cheese; set aside 1 to 2 ounces to top casserole.
Put 3 eggs in a large mixing bowl and beat lightly.
Add remaining ingredients and mix well.
Turn into a 12 x 8-inch dish that has been sprayed with nonstick coating.
Top with reserved grated cheese and bake at 350\u00b0 for one hour.
Makes six generous servings.