Low-Calorie Cottage Corn Casserole Recipe
Ingredients
| 4 eggs, lightly beaten | ||
| Skim milk | 2 Cup (16 tbs) | |
| Cottage cheese | 1 Can (10oz) | |
| Whole | 1 Can (10oz) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, minced | |
| Lea & perrins worcestershire sauce | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
In a large bowl combine all ingredients.
Pour into a lightly buttered 1 1/2 quart casserole.
Place casserole in a large pan.
Pour hot water into the larger pan to a depth of 2 inches.
Bake in a preheated slow oven (325°F.) until a knife inserted into the center comes out clean, about 1 hour and 10 minutes.
Pour into a lightly buttered 1 1/2 quart casserole.
Place casserole in a large pan.
Pour hot water into the larger pan to a depth of 2 inches.
Bake in a preheated slow oven (325°F.) until a knife inserted into the center comes out clean, about 1 hour and 10 minutes.
Chef
