Cottage cheese and cornflakes seem to work quite nicely together in this unusual warm and textured loaf that would be perfect for brunch or lunch. A bit of egg, oil and saut Eed onion make it in as well.
INGREDIENTS (for 6 servings):
- 1 (16 ounce) container low-fat cottage cheese
- 4 cups crushed cornflakes cereal
- 1 onion, chopped
- 1 tablespoon olive oil
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x9 inch cooking dish with cooking spray.
Heat 1 tablespoon oil in medium skillet. Saute the onion until soft and translucent.
In a large bowl combine cottage cheese, cornflake crumbs, egg, oil and sauteed onion. Gradually stir in the milk to moisten. You might only need 1/2 cup of the milk, the mixture should be moist but not soupy.
Spread the cottage cheese mixture into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until bubbly and a knife inserted in the center comes out clean.