Tuesday, August 26, 2014

Cottage Cheese Loaf

One of my favorite meals is Cottage Cheese Loaf!

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.

Recipe time!

Cottage Cheese Loaf


  • 1 box of corn flakes
  • 1 to 1and 1/2 cups walnuts/almonds/pecans
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1 envelope dried onion soup mix
  • 1/4 cup milk ( if needed for correct consistency)
  • 1 large carton of cottage cheese

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
  • Enjoy!
Note: You can add anything you want to this casserole, as per Aunt Lonnie. Just ensure you adjust your corn flakes or milk to get the texture to pliable - not soupy.

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!


  1. I'd never heard of this before seeing your post to Lori. I think we'll try it!
    .. I'm kinda with your bro, though. . nuts in an ooey gooey creamy casserole?? ... maybe on top.. :)

  2. It's in the oven now with red bell peppers, kale, & pecans. We'll see ��