Thursday, March 23, 2017

Egg & Cheese Casserole

A rich, fluffy casserole that can be served at brunch or for dinner. 

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

1 C milk
2 tsp Sugar
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.

Recipe courtesy of Aaron Bokros.