Many years ago a young lady made this for a brunch she served us. I was just knocked out by how good it was and asked for the recipe. I've been making it for brunches ever since. It's great warm or at room temperature and is also good for a luncheon along with a salad.

--Gayle

5 TBS. Butter
1/2 lb. Mushrooms, chopped medium-fine
1/2 cup Saltine Crackers, finely crushed
3/4 cup Green Onions, chopped (green parts, too)
2 cups (8 oz.) Jack or/and Swiss cheese, grated
1 cup Small Curd Cottage Cheese
3 Eggs
Salt & Pepper to taste
Paprika

Pre-heat oven to 350 degrees.

In a wide frying pan, over medium heat, melt 3 TBS. butter. Add mushrooms and sauté until soft and most of the moisture has evaporated. Stir in crackers. Turn the mixture into a well buttered 9-inch pie pan or other dish. Press evenly over bottom up the sides a bit.

Melt remaining 2 TBS. butter, add onions and sauté until soft. Spread over the crust then sprinkle with the cheese.

In a blender or food processor, whirl cottage cheese, eggs, desired salt and pepper until smooth. Pour mixture onto crust and sprinkle with paprika.

Bake uncovered for about 25 minutes. Don't overbake, should be a bit soft in the center.

Let stand for 10-15 minutes before serving. It's good at room temperature.

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