Egg Casserole
It's like a big 'ole omelet in a baking dish and it makes plenty for seconds, which is good, 'cause you'll be wanting them.
- 12 large eggs
- 1 16-ounce carton cottage cheese
- 1 16-ounce package shredded cheddar cheese
- ½ stick butter or margarine, melted
- 1 8-ounce package fresh sliced mushrooms
- ½ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 8-ounce can stewed sliced tomatoes, drained well
Preheat the oven to 350° F.
In a large mixing bowl, beat eggs well with a wire whisk.
Add all remaining ingredients except for the tomatoes, stirring well to mix.
Coat a 9 x 13-inch baking dish with cooking spray.
Pour egg mixture into dish.
Top dish with the tomato slices.
Bake for 50–60 minutes, until slightly browned around the edges and firm in the center.
- If you are watching your cholesterol and saturated fat intake, you can substitute equivalent portions of cholesterol-free egg product for the eggs and reduced fat cottage cheese and cheddar cheese, but don't use nonfat cheeses because they cook differently.
- For a flavorful variation, eliminate the mushrooms and add ½ pound smoked salmon (nova or lox) and ½ cup frozen chopped onions.
- You can substitute monterey jack cheese for the cheddar cheese, too.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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