From KosherEye Friend Margie S.
The ingredients in this Tomato Cheese Casserole are wonderful and blend together to produce a dairy dish that your guests or family will love. It is great to serve for breakfast, brunch, lunch or "breakfast" for dinner!
12 eggs, well beaten
1/2 cup flour
1 tablespoon baking powder
4 cups grated cheddar cheese
1 stick butter or margarine
3 tablespoons fresh parsley chopped
2 teaspoons Salt
3 teaspoon black pepper
1 pint low fat cottage cheese
1 diced chopped onion
1/2 lb. sliced mushrooms
Grease a 9 x13–inch glass or ceramic baking dish.
Mix flour with dry ingredients.
Add dry ingredients to beaten eggs - add 2 tablespoons of the parsley to the mixture.
Add rest of ingredients to egg mixture, EXCEPT the remaining parsley & tomato.
Pour all ingredients into the casserole. Place the sliced tomatoes on top and tap down slightly with spoon. Garnish with remainder of parsley.
Bake 350 degrees for approximately 45 minutes or until it is set and browned.
Let sit at room temp 10 minutes and serve hot.
Yield:serves 8 people
Recipes: Dairy Dishes, Eggs, KosherAdd a comment