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Cheesy Potato Spoon Bread

Source of Recipe


Vegetarian Times, March 2005



List of Ingredients



• 4 cups leftover mashed potatoes
  
• 1 cup all-purpose flour
  
• 3 Tbsp soy margarine or butter
  
• ½ tsp onion powder
  
• Salt to taste
  
• ½ tsp ground white pepper
  
• ½ tsp cayenne pepper
  
• 4 large eggs, beaten (or 1 cup egg substitute)
  
• ¼ cup minced parsley
  
• 6 ounces pepper jack cheese, shredded
  
• 10 ounces fat-free cream cheese, softened
  






Instructions



1. Preheat oven to 425° F. Generously butter six 1-cup ramekins or a 2-quart soufflé dish or casserole. If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.
   
   
2. Meanwhile, bring 1 cup water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne 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.
   
   
3. Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop ½ cup potato mixture into each ramekin (or put 4 cups into prepared casserole). Make a well in the center, and spoon in 2 heaping 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 50 minutes. Let cool 15 minutes before serving. Garnish with sprigs of parsley, if desired.
   
   Serves 6