Corn Cottage Cheese Casserole Recipe
Ingredients
| Corn | 2 Cup (32 tbs), cooked | |
| Nutritional yeast | 3 Tablespoon | |
| Tomatoes | 2 Cup (32 tbs), stewed | |
| Onion | 1 , grated | |
| Oil | 1 Tablespoon | |
| Green pepper | 1 , chopped | |
| Chervil | 1⁄2 Teaspoon | |
| Wheat germ | 1⁄2 Cup (8 tbs) | |
| Cottage cheese | 2 Cup (32 tbs) | |
| Soybeans | 1⁄2 Cup (8 tbs), roasted |
Nutrition Facts
Serving size
Calories 356 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 7.5 mg2.5%
Sodium 270.5 mg11.3%
Total Carbohydrates 47 g15.7%
Dietary Fiber 7.6 g30.2%
Sugars 7.3 g
Protein 22 g43.3%
Vitamin A 15.7% Vitamin C 51.5%
Calcium 13.6% Iron 25.9%
*Based on a 2000 Calorie diet
Directions
Divide mixture in half.
Turn one half into oiled casserole.
Spread cottage cheese on top; then spread remaining vegetable mixture on top of cottage cheese.
Bake for 20 minutes at 350° F.
Chef
