Cottage Cheese Roast
This is a vegetarian "meat loaf" that even the most confirmed carnivores will enjoy. It is even great for those left-over sandwiches the next day. (If there is any left)
- Preparing Time: 15 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 8
savory
onion
nutty
entree
vegetarian
easy
cottage cheese
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup milk
- 1 stick butter (can use less)
- 1 cup onions chopped
- 2/3 cup nuts chopped (i like pecans)
- 3 envelopes george washington's broth
- 4 eggs beaten (up to 5 depends on egg size)
- 24 oz low fat cottage cheese
- 3 cups special k cereal crushed
- Carbohydrate 16.904675 g
- Cholesterol 492.2125 mg
- Fat 41.0040125 g
- Fiber 1.64650002062321 g
- Protein 27.6567583333333 g
- Saturated Fat 19.2768858333333 g
- Serving Size 1 1 Serving (220g)
- Sodium 743.38875 mg
- Sugar 15.2581749793768 g
- Trans Fat 4.36116999999999 g
- Calories 538 calories
I'm a busy woman, and I'm always looking for easy and delicious recipes that I can make for my family. This cottage cheese roast is one of my favorites because it's so simple to make, and it's always a hit with everyone at the table.
The best part about this recipe is that it's a great way to use up leftover ingredients. I often have leftover cottage cheese from making pancakes or waffles, and I also always have leftover cereal from my kids' breakfasts. This recipe is a great way to use up both of those ingredients, and it creates a delicious and satisfying dish that the whole family will love.
Step-by-step
- Saute the onions, nuts and G. W. Broth together in the butter until the onions are caramelized and browning.
- Combine with other ingredients in large mixing bowl adding cereal last with light stirring.
- Bake in a well greased casserole at 350 for one hour or until golden brown.
