Light Corn Casserole - Keren Agam's Recipe

Ingredients

• 1 קופסה Canned corn (drained)
• 1 מכל Cottage cheese
• 1 מכל Yogurt (any type; goat yogurt was used originally)
• 0.5 כוס Milk (goat milk was used originally)
• 100 g Feta cheese or Bulgarian cheese (crumbled)
• 4 Eggs (size L)
• Salt (to taste)
• Black pepper (to taste)
• 150 g Yellow cheese or mozzarella (grated; mozzarella was used originally. Divided into two portions)
• 4 כפות Flour (During Passover, gluten-free flour or matzo meal may be used)
• 2 כפיות שטוחות Baking powder
• Olive oil or oil spray (for greasing the pan)

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   In a large bowl, mix the cottage cheese, yogurt, and milk. Crumble in the feta or Bulgarian cheese and mix.

3. 3

   Add the eggs and whisk well. Season with salt and black pepper, add half of the grated yellow cheese or mozzarella, and mix.

4. 4

   Add the flour and baking powder. Whisk well to prevent lumps from forming.

5. 5

   Add the drained corn and mix until it is evenly distributed throughout the batter.

6. 6

   Grease a 30×25 cm rectangular pan with oil spray or a little olive oil.

7. 7

   Transfer the batter to the greased pan and smooth the surface.

8. 8

   Sprinkle the remaining grated cheese on top.

9. 9

   Bake for 40–50 minutes, until the casserole is golden.

10. 10

    Slice the casserole and serve hot.

Notes

The casserole can be stored tightly wrapped in the refrigerator for up to four days. It can be frozen and reheated directly from frozen. Those who do not like goat cheeses can replace them with regular cheeses.

Nutrition per serving

• side dish
• vegetarian
• dairy
• baked
• easy to make
• without cream
• suitable for Shabbat
• family meal