Thursday, March 23, 2017


A rich, fluffy casserole that can be served at brunch or for dinner.  Recipe courtesy of Aaron Bokros.

1 C milk
2 tsp Sugar
1 tsp Salt
3 oz. Cream Cheese
3 T butter, cubed
8 oz. Cottage Cheese
6 eggs

½ lb. Monterrey Jack – cubed

1 tsp Baking Powder
½ C Flour

Blend first 8 ingredients well.  Refrigerate for a few hours or overnight.  Just before baking add the baking powder and flour.  Pour into 9x12 pan. Bake at 325 until brown on top and completely baked through about 1 hour.