Baked Cottage Cheese Squares
|Raw brown rice||1 Cup (16 tbs), cooked|
|Dried small red beans/Other beans||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Cottage cheese||2 Cup (32 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Chopped fresh rosemary||1 Tablespoon|
|Grated raw carrot||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
Beat the eggs; beat in the milk, cottage cheese, salt, herbs, and grated carrot.
Melt the butter in a small frying pan and saute the onion until it is very soft, but not brown. Stir the onions into the cottage cheese and egg mixture.
Drain the cooked beans and stir them into the cottage cheese mixture along with the rice.
Turn the whole mixture into an oiled 7" x 11" pan. Bake at 375°F with a pan of hot water on the lower oven shelf for about 25 minutes. When it is done, a knife inserted in the center will come out clean, and the top will have a thin light-brown crust.
Cool the casserole for about 10 minutes, cut into squares and serve. You may also chill it completely and serve cold.