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Baked Cottage Cheese Squares Recipe
|Raw brown rice||1 Cup (16 tbs), cooked|
|Dried small red beans/Other beans||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Cottage cheese||2 Cup (32 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Chopped fresh rosemary||1 Tablespoon|
|Grated raw carrot||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1985 Calories from Fat 569
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 30.2 g150.9%
Trans Fat 0 g
Cholesterol 766.7 mg
Sodium 5744.9 mg239.4%
Total Carbohydrates 238 g79.5%
Dietary Fiber 18 g71.9%
Sugars 33.4 g
Protein 104 g208.6%
Vitamin A 125.5% Vitamin C 105.2%
Calcium 92.6% Iron 59.1%
*Based on a 2000 Calorie diet
Melt the butter in a small frying pan and saute the onion until it is very soft, but not brown. Stir the onions into the cottage cheese and egg mixture.
Drain the cooked beans and stir them into the cottage cheese mixture along with the rice.
Turn the whole mixture into an oiled 7" x 11" pan. Bake at 375°F with a pan of hot water on the lower oven shelf for about 25 minutes. When it is done, a knife inserted in the center will come out clean, and the top will have a thin light-brown crust.
Cool the casserole for about 10 minutes, cut into squares and serve. You may also chill it completely and serve cold.