Cottage Cheese Crookneck Casserole

This vegetarian main dish takes a bit of time and energy so we usually fix it for special occasions or company. Served with a salad and rolls, it is a beautiful gourmet meal.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1  large onion
• 2  lbs  crookneck yellow squash, sliced
• 1⁄2 lb mushroom, sliced
• 4  garlic cloves, diced
• 4  tablespoons  oil
• 2  eggs
• 1  pint cottage cheese
• 8  ounces monterey jack cheese, grated
• 1⁄2 teaspoon thyme (or more)
• 1⁄2 teaspoon garlic powder
•  kelp (optional)
•  parmesan cheese
•  salt

Directions

1. Cut onion in half (from north to south), then in slices.
2. Sautee squash, mushrooms, onion and garlic in oil until squash is slightly tender.
3. Meanwhile, mix together eggs and cottage cheese.
4. To assemble:.
5. Place vegetables in bottom of 9 x 13 casserole dish, being careful to drain off all liquid.
6. Spread cottage cheese mixture on top.
7. Sprinkle with spices as desired.
8. Sprinkle grated cheese on top.
9. Lightly toss mixture with fork.
10. Bake, uncovered, in 350 degree oven for 30 minutes.