- 1/2 cup butter
- 1/2 cup all-purpose flour (Pillsbury Gluten free Flour may be substituted)
- 1 1/2 cups milk
- 2 1/2 cups 4% cottage cheese1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 9 large eggs
- 1 package plus 3 ounces cream cheese (8 ounces) softened
- 3 cups shredded Swiss cheese
- 1/3 cup grated Parmesan cheese
Directions
- Melt butter in a medium saucepan.
- Stir in flour; cook and stir until bubbly.
- Gradually add milk; cook over medium heat, stirring occasionally, until sauce thickens.
- Remove from the heat; set aside to cool, about 15-20 minutes.
- Meanwhile, combine cottage cheese, baking powder, salt and mustard; set aside.
- In a large bowl, beat the eggs. Slowly add cream cheese, cottage cheese mixture and cream sauce.
- Fold in Swiss and Parmesan cheeses.
- Pour into two greased 10-in. pie plates.
- Bake at 350° for 40 minutes or until a knife inserted near the center comes out clean.
- Serve immediately.
Yield: 16-20 servings.
0 Comments