Yield: 8 servings
Measure | Ingredient |
---|---|
¾ cup | Fat-free cottage cheese |
2½ cup | Mushrooms; coarsely chopped |
½ cup | Parmesan cheese; grated |
¾ cup | Onions; sliced thin |
3 \N | Egg whites; at room temperat |
⅓ cup | Bread crumbs |
½ teaspoon | Marjoram |
¼ teaspoon | Salt |
¼ teaspoon | Black pepper |
6 mediums | Potatoes; peeled/ shredded |
Recipe by: Reader's Digest Live Longer Cookbook Preparation Time: 0:15 Preheat oven at 400. Prepare a loaf pan cooking spray. In a blender, puree cottage cheese for 1 minute or until smooth. In a mixing bowl, combine pureed cottage cheese, mushrooms, Parmesan cheese, onions, egg whites, bread crumbs, marjoram, salt, and pepper. Fold in potatoes.
Transfer mixture to prepared pan(s). Bake for 1 hour and 10 minutes or until firm.