|1% fat cottage cheese||3⁄4 Cup (12 tbs)|
|Mushrooms||8 Ounce, chopped|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Green onions||6 , thinly sliced (Including Tops)|
|Egg whites||3 Large|
|Plain dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon (Or To Taste)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Potatoes||6 Medium, peeled and shredded (1.5 Pounds)|
1 Preheat the oven to 400° F.
Grease a 9"x 5"x 3" loaf pan; set aside.
In a food processor or blender, puree the cottage cheese for 1 minute or until smooth.
2 In a large bowl, combine the pureed cottage cheese, mushrooms, Parmesan cheese, green onions, egg whites, bread crumbs, marjoram, salt, and pepper.
Fold in the potatoes.
Transfer the mixture to the prepared loaf pan.
Bake for 1 hour 10 minutes or until firm and a cake tester inserted in the center comes out clean.
Loosen the sides with a metal spatula and invert onto a serving platter.