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.