How To make Cottage Cheese Vegetable Casserole
1 c Thinly sliced carrots
1/2 c Chopped onion
1 tb Reduced calorie margarine
1/2 c Sliced mushrooms
1 (8 ounce) package noodles,
-cooked and drained 2 c Low-fat cottage cheese
1/2 c Skim milk
1/2 ts Salt
1/2 ts Basil
1/4 ts Thyme
1/8 ts Pepper
Parsley sprigs (opt.) Yield 12 servings - 1/2 C ea. Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat Combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside Combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover and bake at 350 for 30 minutes or until bubbly. Garnish with parsley before serving, if desired. Posted from the Echo's Library 04/19/94 by Frank Skelly
How To make Cottage Cheese Vegetable Casserole's Videos
Casseroles With Cottage Cheese
Casseroles With Cottage Cheese. Part of the series: Recipes With Peas & More. Many different casseroles call for the use of cottage cheese as a primary ingredient. Find out about casseroles with cottage cheese with help from a chef and owner of a catering service in this free video clip.
Cottage Cheese & Spinach Pasta Bake Recipe #spinachpasta
A little improv can go a long way, like in this cottage cheese pasta recipe with a crispy top layer.
MAKES 4 SERVINGS:
-1. Cook 255 g (about 2 1/4 cups) your favorite short pasta, I used penne.
-2. In a pan over medium-high heat, heat 2 tablespoons olive oil. Sauté 1/2 cup of chopped onion for 3 minutes. Then add 1 tablespoon of minced garlic and 2 cups of chopped spinach. Cook for 3 minutes until combined and the spinach is wilted. Remove from the heat and set aside to cool.
-3. To a 9x9-inch baking dish add 400g (about 14 oz) cottage cheese and the cooked spinach. Season with 1/4 teaspoon salt, 1/4 teaspoon dill, and red pepper flakes, to taste. Mix to combine.
-4. Add the cooked pasta and 2 tablespoons olive oil. Mix to combine, spread evenly on the baking dish. Top with 3/4 cup shredded mozzarella cheese and 1/4 cup bread crumbs. Optional: more red pepper flakes.
-5. Preheat oven to 400F and bake for 20 minutes. Serve, and enjoy. Buen provecho!
Baked vegetables with white sauce
Baked vegetables with white sauce | बेक्ड वेजीटेबल वित व्हाइट सॉस | Chef Sanjyot Keer
Full recipe for Baked vegetables with white sauce
Prep time: 10 mins
Cooking time: 20 mins
Serves: 4
Ingredients:
• Butter 3 tbsp
• Refined flour (maida) 3 tbsp
• Milk 200 ml
• Salt to taste
• Pepper powder a pinch
• Nutmeg powder a pinch
• Processed cheese 200 gm
• Olive oil 1 tbsp
• Carrot ½ cup (diced & blanched)
• Mushroom ½ cup (diced)
• Green peas ½ cup (blanched)
• Sweet corn ½ cup (blanched)
• French beans ½ cup (diced & blanched)
• Capsicum ½ cup (diced)
• Broccoli florets ½ cup (blanched)
• Salt to taste
• Black pepper a pinch
• Oregano 1 tsp
• Red Chilli flakes 1 tsp
Method:
• Heat butter in a pan on medium heat, add flour, stir and cook well ensuring the colour doesn’t changes a lot.
• Add the milk slowly and gradually and keep whisking to avoid lumps.
• Add salt & pepper, nutmeg powder and grate processed cheese, mix well and cook further for 2-3 minutes, make sure the sauce is silky smooth without any lumps.
• Set a wok on medium high heat, add olive oil add the veggies, salt & pepper, oregano and chilli flakes. Sauté for 2-3 minutes, add the freshly prepared white sauce, mix well and cook for 2-3 minutes.
• Pour the veggies with white sauce in a baking dish and grate some processed cheese over it.
• Preheat the oven for 10 mins and bake it at 180°C for 10-12 minutes.
• Serve hot with freshly toasted garlic bread.
For garlic bread
Ingredients:
• Melted butter ½ cup
• Garlic 4 tbsp (chopped)
• Fresh coriander 1 tbsp (chopped)
• Garlic bread 1 loaf
Method:
• Mix the melted butter with finely chopped garlic and fresh coriander leaves.
• Slice the garlic bread loaf diagonally and apply the freshly made garlic butter on the bread slice surface.
• Heat a grill pan or a normal pan on medium heat, toast the garlic bread on both the sides until crisp and golden brown.
Cottage cheese casserole!
Cottage cheese casserole!
- cottage cheese 5% 600g.
- 3 eggs
- sugar 100g.
- vanilla extract 1/2 tsp or vanilla
- sour cream 20% 120g.
- semolina 4 tbsp.
- Baking soda 1/2 tsp.
- dried raisins + cherry 100g.
- large banana 1 pc.
The most delicious cottage cheese casserole! Very easy and quick recipe!
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The most delicious cottage cheese casserole! A simple and delicious recipe, I recommend it to everyone!
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***
Baking dish: 21*21 cm.
Ingredients:
- 700 grams of cottage cheese
- 240 grams of yogurt (1 cup)
- 3 eggs
- 50 grams of melted butter
- 150 grams of sugar (3/4 cup)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 80 grams of semolina or flour (1/3 cup + 1 tbsp)
Bake in preheated 350°F (180°C) oven / 35 minutes.
This recipe can be made at home with simple ingredients that are readily available in stores. Enjoy!
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#zuhausekochen #cooking at home #dessert
One Pan Roasted Vegetables - Super Easy Bake and forget!
Roasting vegetables is a culinary marvel that effortlessly combines simplicity with sensational flavours. What sets this cooking method apart is its sheer convenience and ease of execution. By cutting the veggies to the right size, you can bake and forget for 30 minutes. No adding halfway through and no flipping.
The beauty of roasting lies in its hands-off nature. Once your veggies are in the oven, you're free to indulge in other tasks or simply savour a moment of relaxation. As they roast, the high heat works its magic, transforming the ordinary into the extraordinary. The aromas that waft from your oven are an enticing preview of the culinary delight to come.
What's truly remarkable about roasting veggies is how effortlessly it elevates everyday ingredients into a mouthwatering masterpiece.
Vegetables require ample space! The greater the space they have on your baking sheet, without overcrowding, the superior their roasting outcome. When veggies overlap, they tend to steam instead of achieving that desired roasted texture, resulting in somewhat limp and soggy flavours.
Preheat your oven to a scorching 400°F - 200°C to ensure that the vegetables become tender on the inside and acquire that delightful caramelised exterior. Then lower to 350°F - 180°C once you put in your veggies.
Apply just enough olive oil to thinly coat the vegetables evenly. Too little can lead to burning and drying out, while excessive oil makes them overly oily and soggy.
Be patient and allow them to bake sufficiently to achieve those golden brown edges; this is where the true flavour magic happens!
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