Creamy Rotini Salad

• 1 box rotini, cooked to directions and drained
• 1 medium red onion, chopped
• 1 pkg. frozen peas
• 1 small can medium black olives, chopped
• 1 bunch broccoli, cut into small flowerets
• 1/2 lb. stick pepperoni, sliced thin
• 1 pkg. Hidden Valley dressing mix
• 6 eggs
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 c. milk
• 2 (3 oz.) pkg. cream cheese, cut into pats
• 1 pt. small curd cottage cheese
• 2/3 stick butter, cut into pats
• 1 lb. Muenster cheese, cut into cubes
• 1 tsp. baking powder
• 1/2 c. flour
• 1 lb. sausage, cooked, crumbled and drained

1. Beat eggs; add sugar, salt and milk.
2. Add cheeses and butter to egg mixture.
3. (Stop here if you mix ahead of time, the night before, etc.)
4. When ready to bake, fold in the baking powder and flour.
5. Add sausage (can also add crumbled bacon if desired). Pour into a greased 13 x 9-inch or larger Pyrex pan.
6. Bake 40 minutes, uncovered, at 375u0b0.

rotini, red onion, frozen peas, black olives, broccoli, pepperoni, hidden valley dressing, eggs, sugar, salt, milk, cream cheese, cottage cheese, butter, muenster cheese, baking powder, flour, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170557 (may not work)