Cottage Cheese Crookneck Casserole Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.
• Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine broccoli and 1/2 cup water in a saucepan over medium heat. Cover and cook until tender, about 10 minutes. Drain.
• Transfer broccoli to a 9x13-inch casserole dish. Add chicken, condensed soup, cottage cheese, Cheddar cheese, salad dressing, and lemon juice and mix until well combined.
• Mix crushed crackers and melted butter together; sprinkle over the casserole.
• Bake in the preheated oven for about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice squash.
• Add 1 teaspoon salt to a pot of water and bring to a simmer. Add squash slices and simmer, uncovered, for 15 minutes. Drain.
• Put squash in a bowl and add 4 tablespoons butter. Gently blend in sour cream, Cheddar cheese, Parmesan cheese, green onions, sugar, and remaining 1 teaspoon salt. Transfer to a round casserole dish. Top with bread crumbs and dot with remaining 3 tablespoons butter.
• Cook in the preheated oven until hot and bubbly, about 30 minutes.

Steps:

• Set a rack in the center and preheat the oven to 350°F.
• Butter an 8-inch square baking dish. Coat the bottom and halfway up the sides with the rye flakes or oatmeal. Set aside.
• In a heavy 2-quart Dutch oven or saucepan, combine 2 3/4 cups of water with the buckwheat, dill, 1/2 teaspoon of the salt, and the pepper.
• Bring to a boil over high heat. Stir in butter.
• Cover, reduce the heat to low, and simmer until the buckwheat is tender, about 10 minutes.
• Stir in another 1/4 cup of water if the mixture gets dry before the buckwheat is tender.
• Transfer the cooked buckwheat to a medium bowl.
• Stir in the cottage cheese, followed by the eggs and the remaining 1/2 teaspoon salt.
• Pour the mixture into the prepared baking pan.
• With a rubber spatula, spread the sour cream in a layer on top.
• Dust with paprika.
• Bake until the edges are firm and the center is set, 45 to 50 minutes.
• Remove from the oven and let cool for 5 minutes.
• Run a knife along the edges and cut into 8 portions.
• Use a spatula to remove the pieces from the pan.

Steps:

• Saute first 5 ingredients in a large skillet.
• Stir in next 6 ingredients and simmer until macaroni is tender, about 25 minutes.
• Mix next 3 ingredients together.
• Put 1/2 the macaroni mixture in a greased 2-qt casserole dish.
• Top with 1/2 the cottage cheese mixture.
• Repeat layers.
• Bake at 350 degrees for 40 minutes.

Steps:

• Saute the zucchini and onions in the olive oil, then set aside.
• Mix together the cottage cheese, eggs, rice, salt and pepper.
• Layer the zucchini/onion mixture and the cottage cheese mixture in a greased casserole dish.
• Mix the bread crumbs and parmesan together, then sprinkle over the casserole.
• Drizzle the melted butter over all.
• Bake for 40 minutes at 350 degrees F.

Steps:

• Preheat oven to 350°.
• Mix thawed broccoli and remaining ingredients in a large bowl.
• Pour into a 2-quart casserole dish.
• Bake 40 minutes or until eggs are set and casserole is heated through.

Steps:

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