• 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

1. Melt butter in a medium saucepan.
2. Stir in flour; cook and stir until bubbly.
3. Gradually add milk; cook over medium heat, stirring occasionally, until sauce thickens.
4. Remove from the heat; set aside to cool, about 15-20 minutes.
5. Meanwhile, combine cottage cheese, baking powder, salt and mustard; set aside.
6. In a large bowl, beat the eggs. Slowly add cream cheese, cottage cheese mixture and cream sauce.
7. Fold in Swiss and Parmesan cheeses.
8. Pour into two greased 10-in. pie plates.
9. Bake at 350° for 40 minutes or until a knife inserted near the center comes out clean.
10. Serve immediately.

Yield: 16-20 servings.