Cheesy Potato Spoon Bread
1 cup all-purpose flour
3 tbsp butter
1/2 teaspoon onion powder (I used garlic powder.)
salt to taste
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
4 large eggs, beaten or 1 cup egg substitute
1/4 cup minced parsley (I used 1 tbsp dried parsley.)
8 oz. Pepper Jack Cheese, shredded or cheese of your choice
8 ounces fat-free cream cheese, softened
Preheat oven to 425. Butter 6 ramekins or 2-qt. soufflé dish or casserole. Warm potatoes until hot. I used already made microwave mashed potatoes and heated them as directed.
Boil 1 cup water and put flour, margarine, onion powder (or garlic
powder), salt, pepper and cayenne pepper in mixing bowl. 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. In
another bowl, mix parsley, shredded cheese and cream cheese and then
scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into
prepared casserole. Make a well in the center and spoon in 2
tablespoons of parsley-cheese filling. Cover filling with 4 tablespoons
potato mixture. If using casserole, top with remaining potato mixture.
Place ramekins or casserole on baking sheet. Bake for 50 minutes. Let
cool 15 minutes before serving. Garnish with sprigs of parsley if
desired. Serves 6. po