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Rouga Pie Recipe

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This recipe for Rouga Pie is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups frozen, shredded hash brown potatoes, thawed
1 cup chopped onions
2 1/2 cups shredded Muenster cheese
1/4 cup butter, melted
1/2 tsp dried oregano
2 Tbsp olive oil
1 cup sliced zucchini
1 cup sliced yellow squash
8 oz sliced fresh mushrooms
3 medium tomatoes, cut in chunks
1/2 tsp dried basil
2 Tbsp grated Parmesan cheese
Directions:
Directions:
Preheat oven to 450º. In a bowl, combine potatoes, onions, 3/4 cup of Muenster cheese, butter and oregano. Mix well. Transfer to a quiche dish or 9" pie late, pressing firmly in the bottom and building an edge up to the sides, creating a crust. Bake for 25 minutes.
While crust bakes, heat oil in saucepan. Add zucchini, squash, mushrooms, and tomatoes. Sprinkle with basil. Cook about 5 minutes and drain.
Remove crust from oven and spread zucchini mixture in the crust. Sprinkle on the remaining Muenster cheese, followed by the Parmesan cheese. Bake 5 minutes longer until cheese is melted. Cut into wedges to serve.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Don't eat the point first ;-)
Recipe printed in Daily Herald on July 17th, 1996. As a young girl, Jeni could not pronounce her last name, Rohrich - it came out "Rouga" which became her nickname - still to this day.

 

 

 

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