KosherEye
<<< o >>> MATZO BREI – 8 WAYS <<< o >>> A Passover Greeting 2014 <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>>
Bookmark and Share
Tomato Cheese Casserole PDF Print E-mail

KosherEye.com

tomatocheesecasserole

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!

Ingredients:

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
2 tomatoes,sliced

Directions:

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.

Notes:

Yield:serves 8 people

Recipes: Dairy Dishes, Eggs, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods