Serves: 14
Total Calories: 334

1 pound mushrooms, thinly sliced
2 tablespoons butter
8 eggs
1 pint low-fat sour cream
1 pint low-fat cottage cheese
1 cup grated Parmesan cheese
1/2 cup flour
2 teaspoons onion powder
1/2 teaspoon salt
8 drops Tabasco
1 pound shredded Monterey Jack cheese
2 cups cooked, cubed turkey or chicken

In a medium skillet, sauté mushrooms in butter until tender; remove and set aside. Combine eggs, sour cream, cottage cheese, Parmesan, flour, and seasonings in a food processor (a blender can also be used, but ingredients will need to be mixed in two batches); blend until smooth. Place reserved mushrooms, shredded cheese, and turkey in 9x13-inch (3-quart) greased baking dish. Pour egg mixture over all; stir lightly to mix. (Cover and refrigerate if you do not wish to bake immediately.)

Bake, uncovered, at 350° 55–65 minutes, or until knife inserted near center comes out clean, and casserole is puffed and golden (refrigerated casseroles may take 10 - 15 minutes more baking time). Let stand 5 minutes before cutting.

Nutritional Facts:

Serves: 14
Total Calories: 334
Calories from Fat: 206

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