I know, I know, you can hardly stop salivating. But trust me, you'll love this and it's a fantastic Meatless Monday option for all you carnivores who decide to take one day off each week.
Before I dish out the recipe let's start with a bit of history. Food and history - I'm rockin' your world today!
Cottage Cheese Loaf came to the Vegetarians of this family the way most great recipes do - through family. My Aunt Lonnie used to make our tummies purr with this dish. A few points of clarification before I continue:
1. Aunt Lonnie wasn't really my aunt but a dear friend of my mom's...I will stop with that because tears and Steamdot Bee-ena's don't mix. What is a Bee-ena you ask? Stop distracting me!
2. Eventually I discovered Aunt Lonnie used Cottage Cheese Loaf to clean out the fridge. All leftovers were game. Who knew? Who cares? Still love it!
3. My brother is not a fan of the nuts in this recipe. His distaste for nut-inclusive casseroles began at a young age and continues to this day. Sad, I know. Do not be dissuaded, Cottage Cheese Loaf is delicious with or without the nut component.
Cottage Cheese Loaf
How to make it
- Into BLENDER put the 4 eggs. nuts, and dry onion soup mix
- Process until completely combined and smooth.
- In large mixing bowl put complete contents of carton of cottage cheese
- Then use the cottage cheese carton as measure for the cereal
- Fill carton TWICE...pour both into mixing bowl
- Now pour in the contents from the blender, and the oil.
- Mix well.
- Add enough milk to make the mixture pliable - not soupy
- Grease a 13x9 pan
- Bake at 350 degrees for 45 to 50 minutes or until knife inserted comes out clean
- I don't worry about over baking - the crispy edges are the best part
- Let rest for 10 minutes before eating
I'm guessing I'm not the only one who grew up eating Cottage Cheese Loaf. So let me hear it! Love it? Hate it? I look forward to your Cottage Cheese Loaf stories!