The original recipe has some quirks that I attribute to the fact that it came from a vegetarian magazine. I'm a meat-eating homecook, so I adapted the recipe to suit my cooking style. The portion size was large, which is fine as a main dish, but I served this as a side. There were alternate directions for baking individual ramekins or a single casserole dish. I chose the family friendly casserole dish. Another recipe oddity was the SOY margarine combined with the eggs and dairy. Vegetarians are weird.
Here is my version:
Cheesy Potato Spoon Bread
Makes 6 side dish servings
- 1/2 T margarine
- 2 c leftover mashed potatoes (prepared)
- 1/2 c water
- 1/2 c all-purpose flour
- 1-1/2 T margarine
- 1/4 t onion powder
- Salt to taste
- 1/4 t ground pepper
- 1/4 t cayenne pepper
- 2 large eggs, beaten
- 3 oz. hot pepper cheese, shredded
- 5 oz. neufchatel cheese, softened
- Preheat oven to 425F. Generously butter 1.5-qt. 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.
- Meanwhile, bring 1/2 cup 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 cheeses in a small mixing bowl. Pour 4 cups potato mixture (about two-thirds) into the prepared casserole. Drop spoonfuls of the cheese filling over the potato mixture. Cover filling with remaining potato mixture. Place casserole on baking sheet.
- Bake 50 minutes. Let cool 15 minutes before serving.