Recipe: Creamy Yellow Squash and Corn Casserole (using eggs, cottage cheese and Cheddar)

CREAMY YELLOW SQUASH AND CORN CASSEROLE

"For more zip, include chopped fresh basil or cilantro in the cottage-cheese mixture."

1 pound (2 cups) low-fat no-sodium cottage cheese
3 eggs
2 cups corn kernels (about 2 fresh ears)
3 large cloves garlic, minced
2 tablespoons chopped fresh chives
2 pounds small summer squash, sliced 1/4-inch thick*
1/2 cup grated cheddar cheese

Drain cottage cheese in a mesh strainer set over a bowl for at least 30 minutes.

Preheat oven to 350 degrees F.

In a large bowl, stir eggs and drained cottage cheese until well blended. Pat corn dry. Stir corn, garlic, and chives into cottage cheese mixture.

Layer half of squash in a deep 2 1/2-quart casserole dish. Season well with salt and pepper. Cover with cottage-cheese mixture and top with remaining squash. Sprinkle with cheese.

Bake for 35-40 minutes or until set.

*To cut down on moisture, you may want to salt the squash before prepping the dish, but be aware doing this adds sodium.

Makes 6 servings
Source: Kimberly Lord Stewart, Delicious Living magazine, Vol. 27 #5, April 2011