Crabmeat-Spinach Souffle - cooking recipe

Ingredients

1 pkg. frozen spinach souffle, defrosted
2 lb. small curd light cottage cheese
6 Tbsp. flour
1/2 stick margarine, softened
6 eggs or 12 egg whites, beaten (you might try commercially packaged egg whites)
1 lb. crabmeat substitute, cut in pieces
1/2 lb. shredded sharp Cheddar cheese

Preparation

Mix flour with butter and add remaining ingredients.
Stir well and pour into a 9 x 13-inch oiled pan.
Bake 1 hour at 350\u00b0. Serves 12.