Cottage Cheese And Zucchini Casserole Recipes

CHEESY ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
• Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

ZUCCHINI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly., In a microwave, melt remaining butter. Drizzle over cereal and toss to coat., Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture., Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

ZUCCHINI/COTTAGE CHEESE CASSEROLE

Steps:

• Saute the zucchini and onions in the olive oil, then set aside.
• Mix together the cottage cheese, eggs, rice, salt and pepper.
• Layer the zucchini/onion mixture and the cottage cheese mixture in a greased casserole dish.
• Mix the bread crumbs and parmesan together, then sprinkle over the casserole.
• Drizzle the melted butter over all.
• Bake for 40 minutes at 350 degrees F.

COTTAGE CHEESE AND ZUCCHINI CASSEROLE

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium-high heat. Add zucchini, squash, mushrooms and garlic; cook 5 min., stirring frequently. Drain.
• Mix remaining ingredients in large bowl until blended. Stir in cooked vegetable mixture. Spoon into 2-1/2-qt. casserole sprayed with cooking spray.
• Bake 45 min. or until knife inserted in center comes out clean.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

ZUCCHINI EGG AND CHEESE CASSEROLE

Steps:

• In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

ZUCCHINI CASSEROLE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
• Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.

ZUCCHINI AND RICE CASSEROLE

Steps:

• Prepare rice and set aside to cool.
• Preheat oven to 325 degrees.
• Heat oil in large skillet and add onions and garlic. Cook, stirring, until wilted. Add marjoram and zucchini. Cook, stirring, without browning, about 5 minutes. Add salt and pepper to taste. Pour mixture into bowl. Beat together cottage cheese and eggs and add to zucchini mixture. Add rice, salt, pepper and chopped parsley. Blend well. There should be about 5 cups.
• Pour mixture into 5- or 6-cup casserole. Place in oven and bake 45 minutes.

HARVEST ZUCCHINI CASSEROLE

Steps:

• Place 3 C of sliced zucchini in greased 9 x 13 pan.
• Saute ground beef and onion until beef is brown.
• Add rice and seasonings.
• Place this over the zucchini slices.
• Spoon on cottage cheese.
• Put on the rest of zucchini slices.
• Spread on soup.
• Sprinkle on cheese.
• Bake at 350°F for 1 hour or longer, watching to make sure cheese doesn't turn too brown.

ZUCCHINI COTTAGE CHEESE CASSEROLE

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms, onions and garlic; cook and stir 5 min. Drain.
• Mix eggs, cottage cheese, flour and seasoning in large bowl. Stir in shredded cheese. Add vegetable mixture; mix well. Spoon into 12x8-inch baking dish sprayed with cooking spray.
• Bake 45 min. or until knife inserted in center comes out clean.