4 large potatoes
1 onion, diced
1 (3 ounce) can sliced mushrooms
1 (6 ounce) can crushed pineapple, drained
3 tablespoons butter, melted
2 cups sliced ham
4 eggs
1 cup milk
1 1/2 cups cottage cheese
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Shred the potatoes, reserving the skins. Place them in a large saucepan with enough water to cover. Bring to a boil and cook, uncovered, for 4 to 5 minutes. Remove from heat, cover, and let boil until tender. Drain thoroughly, cool and peel.
Pour the onion mixture over the potatoes and reduce the heat to low. Bring to a boil, stirring. Reduce the heat to medium, and simmer for 10 minutes, or until gravy starts to thicken. Season with mushrooms, pineapple, butter, ham, eggs, milk, cottage cheese, salt and pepper. Pour into a 9x13 inch baking dish or casserole dish.
Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the inside is golden brown (Note: You might want to wait one hour to let the casserole cool before serving).