Cottage Cheese Crookneck Casserole

• 1 large onion
• 2 lbs crookneck yellow squash, sliced
• 1/2 lb mushroom, sliced
• 4 garlic cloves, diced
• 4 tablespoons oil
• 2 eggs
• 1 pint cottage cheese
• 8 ounces monterey jack cheese, grated
• 1/2 teaspoon thyme (or more)
• 1/2 teaspoon garlic powder
• kelp (optional)
• parmesan cheese
• salt

1. Cut onion in half (from north to south), then in slices.
2. Sautee squash, mushrooms, onion and garlic in oil until squash is slightly tender.
3. Meanwhile, mix together eggs and cottage cheese.
4. To assemble:.
5. Place vegetables in bottom of 9 x 13 casserole dish, being careful to drain off all liquid.
6. Spread cottage cheese mixture on top.
7. Sprinkle with spices as desired.
8. Sprinkle grated cheese on top.
9. Lightly toss mixture with fork.
10. Bake, uncovered, in 350 degree oven for 30 minutes.

onion, crookneck yellow squash, mushroom, garlic, oil, eggs, cottage cheese, cheese, thyme, garlic powder, kelp, parmesan cheese, salt

Taken from www.food.com/recipe/cottage-cheese-crookneck-casserole-117132 (may not work)