Chile Cheese Egg Casserole

This recipe was in the Sunday Parade magazine a few months ago.  I've made it once, and my mom has made it several times.  She often cooks it Saturday night, and it reheats beautifully for Sunday morning.  Very filling and delicious.

Chile Cheese Egg Casserole

1 stick (½ cup butter)	1 quart (4 cups) cottage cheese
10 eggs	½ cup marscapone cheese
2 egg whites	1 lb. shredded Monterey Jack
½ cup flour	2 (8 oz.) cans diced green chiles
1 tsp. baking powder	Salt & pepper

Preheat oven to 350°.  Melt butter, and pour half into a 13x9 baking pan, and set the other half aside.  Beat eggs and egg whites lightly in a large bowl.  Stir in flour, baking powder, chiles, all cheeses, and salt and pepper to taste.  Mix well.  Pour egg mixture into baking pan.  Pour reserved butter over the top.  Bake for 15 minutes.  Reduce heat to 350° and bake 35-40 minutes or until casserole is set.

(That's the way the recipe appeared.  I did make a few alterations-- I just dumped 12 eggs in there, without separating the 2 egg whites.  And my family isn't a huge fan of spicy foods, so I only put one can of chiles in.)