CAROLINE SINCLAIR'S CHILE CHEESE CASSEROLE
PREPARED FOR THE OFFICE OF GENERAL COUNCIL
BIRTHDAY BREAKFAST FEBRUARY 2000
From the Hacienda Antigua Albuquerque, New Mexico
1/4 cup flour
1/2 teaspoon baking powder
1-1/2 teaspoons dry mustard
1 cup cottage cheese
1 cup shredded Jack cheese
1 cup shredded cheddar cheese
3 chopped peeled green chiles
One 16-ounce package frozen hash browns
Shaker of paprika
Preheat oven to 325 degrees.
Spray a small casserole dish with vegetable oil spray,
7 to 8 inches square or round.
Line the pan with 1/2-inch layer of potatoes.
Add dry ingredients and beat well.
Blend in remaining ingredients.
Batter will be lumpy.
Pour in dish.
Dust top of casserole with paprika just before putting in oven
- looks pretty.
Bake 25-30 minutes.
If you double the recipe, use a 9 x 13-inch pan.
Check for doneness with a clean, sharp knife blade.
The blade should come clean when inserted in middle.
Top should be lightly browned, and edges starting to pull away from pan.
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