Zutaten für Cottage Cheese Crookneck Casserole
- 1 large onion, thinly sliced
- Crookneck Yellow Squash
- Mushroom
- Garlic Cloves
- 2 tablespoons olive oil
- 3 large eggs, lightly beaten
- 16 oz (2 cups) cottage cheese
- Monterey Jack Cheese
- Thyme
- Garlic Powder
- Kelp
- Parmesan Cheese
- Salt
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Zubereitung von Cottage Cheese Crookneck Casserole
- Preheat oven to 350°F (175°C).
- Thinly slice 1 large onion.
- Halve and slice 2 medium crookneck squash lengthwise.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced squash, 8 oz of sliced cremini mushrooms, and sliced onions. Sauté until the squash is slightly tender, about 5-7 minutes.
- While vegetables are sautéing, in a medium bowl, whisk together 3 large eggs and 16 oz (2 cups) of cottage cheese.
- Add 2 minced cloves of garlic to the vegetables during the last minute of sautéing.
- Drain any excess liquid from the sautéed vegetables.
- In a greased 9x13 inch casserole dish, spread the vegetables evenly.
- Pour the cottage cheese mixture over the vegetables.
- Sprinkle with 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper (adjust seasonings to your taste).
- Top with 1 cup of shredded cheddar cheese (or your preferred cheese).
- Lightly toss the mixture with a fork to combine.
- Bake uncovered for 30 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
36g
Fat
53g
Carbs
4g