Cheesy Potato Spoon Bread

Name: Cheesy Potato Spoon Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 946.36 ml mashed potatoes; 236.59 ml all-purpose flour; 44.37 ml soy margarine; 2.46 ml onion powder; salt; 2.46 ml white pepper; 1 cayenne pepper (optional); 4 large eggs, beaten or 236.59 ml egg substitute; 59.14 ml minced fresh parsley (optional); 170.09 g monterey jack pepper cheese, shredded; 283.49 g fat free cream cheese

Submitted by tracepaper

"From Vegetarian Times, Whip this dish together with leftover or store bought mashed potatoes. Serve with a salad. This looks really delicious, I cant wait to try it!"

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Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 6

ingredients

946.36 ml mashed potatoes
236.59 ml all-purpose flour
44.37 ml soy margarine
2.46 ml onion powder
salt
2.46 ml white pepper
1 cayenne pepper (optional)
4 large eggs, beaten or 236.59 ml egg substitute
59.14 ml minced fresh parsley (optional)
170.09 g monterey jack pepper cheese, shredded
283.49 g fat free cream cheese

directions

Preheat oven to 425°F Generously butter 6 1 cup ramekins or 2 quart souffle dish or casserole.
If using cold mashed potatoes, warm in large nonstick skillet or saucepan over med heat until very hot, stirring frequently frequently to prevent scorching.
Meanwhile, bring one cup of water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.
Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into a prepared casserole. Make a well in center and spoon in 2 heaping Tbs. of parsley cheese filling.
Cover filling with 4 tbsp potato mixture.
If using casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.
Bake 50 minutes. Let cool 15 minutes before serving.

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Reviews

I used normal butter and full fat cream cheese so I'm sure this was pretty bad for me but it tasted great. I cut the recipe into 2 servings and prepared in individual ramekins. This was a nice change from the normal potato dishes.

Queen Dana