Cottage Cheese Loaf

This is ideal for using up leftover cooked chicken or turkey. Just chop it up and mix it in with the cottage cheese. For a vegetarian meal, substitute low-fat cream of mushroom or celery soup for the cream of chicken soup.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  quart nonfat cottage cheese
• 1  cup  liquid egg substitute
• 2  large  egg whites, lightly beaten
• 1 (10 3/4ounce) can  low-fat condensed cream of chicken soup
• 5  cups  Cheerios toasted oat cereal
• 1  large onion, diced (2 cups)
• 1⁄3 cup  shelled walnuts, chopped and toasted
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  freshly ground black pepper

Directions

1. Preheat the oven to 350 degrees F.
2. Spray a 9 x 13 in baking dish with nonstick vegetable spray and set aside.
3. Combine the cottage cheese, egg substitute, egg whites, and soup in a large bowl and mix well.
4. Stir in the remaining ingredients and spoon into the prepared baking dish.
5. Bake in the preheated oven for 1 hour.
6. Remove from the oven and allow to cool for 10 minutes before serving.