"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Egg/Cheese Casserole Recipe

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This recipe for Egg/Cheese Casserole, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Langworthy
Added: Monday, April 7, 2008


7 Eggs
1 Cup Milk
2 Tsp. Sugar
1 Tsp. Salt
1 lb. Monterrey Jack Cheese Shredded
1 lb. Cottage Cheese
4 oz. Cream Cheese, Cubed
3/4 Stick Oleo, cup up
1/2 Cup Flour
1 Tsp. Baking Powder

Beat together and set aside, eggs, milk, sugar, salt

Combine cheeses, cut up oleo, flour and baking powder and add to egg mixture.

Pour into buttered casserole dish and bake for 35 minutes at 350




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