Chile Cheese Egg Casserole

modified from Parade magazine. I use leftover baked potatoes.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1⁄2 cup butter (1 stick)
• 10  eggs
• 2  egg whites
• 1⁄2 cup flour
• 1  teaspoon baking powder
• 2 (8 ounce) cans diced green chilies
• 4  cups cottage cheese
• 1⁄2 cup mascarpone
• 1  lb  shredded cheddar cheese
• 2  potatoes, cooked and sliced
•  salt and pepper, to taste

Directions

1. Preheat oven to 400°F.
2. Place butter in a 9 X 13 inch baking dish. Place pan in oven until butter is melted. Pour half the butter into a small bowl and set aside.
3. Beat eggs and egg whites in a large bowl. Stir in flour, baking powder, chiles, all cheeses, salt and pepper. Mix well.
4. Layer potato slices on bottom of pan.
5. Pour egg mixture into baking pan.
6. Pour reserved butter evenly over the top.
7. Bake for 15 minutes. Reduce heat to 350 F and bake 35 to 40 mn. or until casserole is set.