6-8 medium to large potatoes (peeled or not)
1 package of Polish sausages, usually come 2 to a package
1 small tub low-fat cottage cheese
1 small can cream of chicken soup (I try to find low salt)
1 soup can full of water (or low-fat or skimmed milk)
1 small can sliced mushrooms (or use fresh if you wish)
1 medium or large onion
approximately 2 cups shredded Cheddar or similar cheese
Spray coating for baking dish (glass or metal)

Peheat oven to 350°F.

I slice onion and precook the potatoes with sliced onion in pan with water until potatoes are fork done, drain. In a blender, put cottage cheese, chicken soup and can of water (or milk), blend until smooth. It will be thick, but will thin out as it bakes. Spray baking dish or tin with non-stick spray coating.

Layers - bottom blender mixture, potatoes/onions, mushrooms, shredded cheese. Repeat. On top, I use Polish sausages split in half and I skin them as it is sometimes the skin is tough.

Bake 350°F for 45 minutes or until hot and bubbly. It will be wonderfully soupy and tasty. Wonderful heated up the next day, too.

Submitted by: Kathy MacPherson