Chile Cheese Casserole
4 eggs
1/4 cup flour
1/2 teaspoon baking powder
1-1/2 teaspoons dry mustard
1 cup cottage cheese
1 cup shredded Jack cheese
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1 cup shredded cheddar cheese
3 chopped peeled green chiles
One 16-ounce package frozen hash browns
paprika
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Preheat oven to 325 degrees. Spray a small casserole dish with vegetable oil spray, 7 to 8 inches square
or round. Line the pan with 1/2-inch layer of potatoes. Beat eggs. Add dry ingredients and beat well.
Blend in remaining ingredients. Batter will be lumpy. Pour in dish. Dust top of casserole with paprika
just before putting in oven - looks pretty. Bake 25-30 minutes.
If you double the recipe, use a 9 x 13-inch pan. Check for doneness with a clean, sharp knife blade. The
blade should come clean when inserted in middle. Top should be lightly browned, and edges starting to
pull away from pan.
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