Heavy in comfort, low in calories, this recipe is brought to you by your favorite Dysfunctional Chef.
Creamy Squash n’ Corn Casserole – a.k.a. Mellow Yellow Blend
2 cups (16 ozs.) cottage cheese (full fat, 2% fat, low fat – your call!)
4 egg whites
2 cups fresh corn kernels (about two ears of corn)
4 cloves garlic, minced
2 tablespoons fresh chives, chopped
2 pounds yellow summer squash, sliced thin (1/8″ to 1/4″)
1/3 cup grated cheddar cheese (full fat, low fat, your call)
Drain cottage cheese. Have you noticed that some brands of cottage cheese are looser or more liquidy (is that a word?) than others? I have! So…if you feel it necessary, pull the mesh strainer out and set over a bowl for 30 minutes. With the cottage cheese in it, of course. Draining the liquid!
Preheat oven to 350 degrees (while draining).
Spray 2-1/2 quart casserole dish with Pam or the equivalent.
In a large bowl, whip up the egg whites. Add the egg to it; continue to whip, and then stir in the drained cottage cheese. Stir in corn, garlic and chives. Layer half of sliced squash on the bottom. Shake a bit of salt n’ pepper on the squash. Cover with cottage cheese mixture. Top it with remaining squash and then … sprinkle with cheese.
Bake for 30 to 40 minutes. You’ll intuitively know when it’s done. Won’t you?!
This recipe serves 8 people, at about 200 calories per serving, depending upon which kind of cheeses you opted for.
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