Prep 20 mins
Cook 30 mins
Makes a great family breakfast brunch. You may make this one a day ahead and keep the casserole chilled in the refrigerator until ready to bake. It's especially nice to have this dish prepared and ready to place in the oven for those hectic, hurried holiday morning breakfasts. Recipe from Southern Living magazine, January 1986.
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 4 eggs, beaten
- 1 cup cottage cheese
- 1 (4 ounce) canchopped green chilies, drained
- 8 ounces shredded monterey jack cheese (2 cups)
- 1 (4 ounce) jarwhole pimientos (optional)
- green pepper (optional)
- Combine flour, salt, and butter in a large bowl.
- Add next 4 ingredients; mix well.
- Pour mixture into a lightly greased 10x6x2" baking dish.
- Garnish with pimiento and green pepper, if desired.
- Bake, uncovered, at 375° for 30 minutes.
I added mushrooms, a few slices of bacon (crumbled), and green onions, as well as a little bit of spicy brown mustard (about 1 to 1 1/2 tsp.). The dish really tasted fine, but unfortunately, nobody cared for the texture.
This is very good and easy to make. I added fresh chopped tomatoes.
This is a tasty casserole. I omitted the flour. I made a crust of cooked, sliced potatoes. To the crust I added cooked bacon and some broccoli. Then the remaining ingredents were added. It's a company keeper. Thanks for a great recipe.