Casseroles, Vegetables

Cheese and Potato Pie

  • 5 medium Potatos, peeled
  • 1 1/2 cups Cottage cheese
  • 1 large Eggs
  • 1/4 teaspoons Black pepper
  • 2 Green onions, chopped
  • 1 cups Cheddar cheese, mild, shredded

    • In a medium-size saucepan, place the potatoes in enough water to cover and cook, covered, for 20 to 25 minutes or untiltender. Drain and slice thin. Preheatthe oven to 375°. In an electric blender or food processor combine the cottagecheese, egg, and pepper by whirling for8 to 10 seconds. Coat a shallow 9-in. casserole or pie pan with nonstick cooking spray. Place 1/3 of the potatoes in a single layer in the casserole, spread with 1/2 of the cottage cheese mixture, and sprinkle with 1/3 of the green onions and cheddar cheese. Add another 1/3 of the potatoes and spread with the remaining cottage cheese mixture. Top with the remaining potatoes and sprinkle with the remaining green onions and cheddar cheese. Bake, uncovered, for 30 to 40 minutes or until golden. Serves 4.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!