Low-Calorie Cottage Corn Casserole
|Eggs||4 , lightly beaten|
|Skim milk||2 Cup (32 tbs)|
|Low-fat cottage cheese||12 Ounce (1 Container)|
|Vacuum packed whole kernel corn||12 Ounce (1 Can)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Minced onion||2 Tablespoon|
|Lea & perrins worcestershire sauce||2 Teaspoon|
In a large bowl combine all ingredients.
Pour into a lightly buttered 1 1/2 quart casserole.
Place casserole in a large pan.
Pour hot water into the larger pan to a depth of 2 inches.
Bake in a preheated slow oven (325°F.) until a knife inserted into the center comes out clean, about 1 hour and 10 minutes.