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When family and friends converge, I like simple one-dish meals for brunch.  This recipe makes two casseroles – one to eat now and a spare to freeze for later.
You can use two 8-inch square casserole dishes, or two 9-inch pie plates. Spray baking dishes with olive oil.
Bottom layer:
30 ounce package (1 lb 14 oz) of frozen shredded potatoes
2 white onions chopped.
Filling:
- 1 quart non-fat cottage cheese
- 1 quart egg beaters or egg whites
- 1 3-ounce can of black sliced olives (drained)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground sage
- 1 can drained artichoke hearts, if desired
- 1/2 cup rice milk
- 1 7-0z can chopped mild Ortega Green Chillies
Preparation:
Thaw one 30 ounce package (1 lb 14 oz) of frozen shredded potatoes. Place ½ of potatoes in the bottom of each baking dish. Chop two onions and sprinkle evenly over the potatoes
Pour ½ cup rice milk and contents of one 7-oz can of chopped mild Ortega Green Chilies into blender and blend well. Place in a large mixing bowl. Add rest of ingredients.
Pour ½ of mixture into each baking dish over potatoes and onions
Bake in a pre-heated oven at 350 degrees F. for 50-60 minutes (until done in the center).
Let sit for a few minutes. Cut into wedges (if baked in a round pie plate) or squares (if baked in a square baking dish).
Serve or cool, cover tightly, and freeze.
When ready for your second casserole, remove from freezer and thaw to room temperature. Heat squares or wedges in the micro-wave or in a regular oven at 325 degrees F for 30 minutes.
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Taylor's Recipes 
