Cottage Cheese Crookneck Casserole Recipe

Name: Cottage Cheese Crookneck Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion; 2 lbs crookneck yellow squash, sliced; 1/2 lb mushroom, sliced; 4 garlic cloves, diced; 4 tablespoons oil; 2 eggs; 1 pint cottage cheese; 8 ounces monterey jack cheese, grated; 1/2 teaspoon thyme (or more); 1/2 teaspoon garlic powder; kelp (optional); parmesan cheese; salt

Servings: persons

1 large onion
2 lbs crookneck yellow squash, sliced
1/2 lb mushroom, sliced
4 garlic cloves, diced
4 tablespoons oil
2 eggs
1 pint cottage cheese
8 ounces monterey jack cheese, grated
1/2 teaspoon thyme (or more)
1/2 teaspoon garlic powder
kelp (optional)
parmesan cheese
salt

1
Cut onion in half (from north to south), then in slices.
2
Sautee squash, mushrooms, onion and garlic in oil until squash is slightly tender.
3
Meanwhile, mix together eggs and cottage cheese.
4
To assemble:.
5
Place vegetables in bottom of 9 x 13 casserole dish, being careful to drain off all liquid.
6
Spread cottage cheese mixture on top.
7
Sprinkle with spices as desired.
8
Sprinkle grated cheese on top.
9
Lightly toss mixture with fork.
10
Bake, uncovered, in 350 degree oven for 30 minutes.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large onion, 2 lbs crookneck yellow squash, sliced, 1/2 lb mushroom, sliced, 4 garlic cloves, diced, and more.

Yes, Cottage Cheese Crookneck Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cottage Cheese Crookneck Casserole

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