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Cottage Cheese Loaf

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“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:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 quart nonfat cottage cheese
  • 1 cup liquid egg substitute
  • 2 large egg whites, lightly beaten
  • 1 (10 3/4 ounce) can low-fat condensed cream of chicken soup
  • 5 cups Cheerios toasted oat cereal
  • 1 large onion, diced (2 cups)
  • 13 cup shelled walnuts, chopped and toasted
  • 12 teaspoon salt
  • 14 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.

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