Creamy Two-Cheese Corn Casserole

• 15 ounces, weight Corn, Canned (drained), Frozen, Or Fresh
• 1 cup Milk
• 8 ounces, weight Cottage Cheese
• 4 ounces, weight Plain Greek Yogurt
• 1 Tablespoon Chopped Onion
• 1 clove Chopped Garlic
• 1/4 teaspoons Salt
• 1 dash Crushed Hot Pepper Flakes
• 1/2 teaspoons Black Pepper
• 2 whole Beaten Eggs
• 1/2 cups Diced Ham (optional)
• 1/2 cups Shredded Cheddar Cheese

1. Preheat oven to 325 F. In a medium mixing bowl combine corn, milk, cottage cheese, yogurt, chopped onion, garlic, salt, hot pepper, black pepper, eggs and ham. Mix thoroughly and pour into a greased 8 inch x 8 inch or 1-1/2 quart baking dish.
2. Bake for 45 minutes. Remove dish from oven. Top with shredded cheddar cheese then put it back into the oven and cook for 10-15 minutes or until firm.

weight corn, milk, cheese, greek yogurt, onion, garlic, ubc, pepper, black pepper, eggs, ham, cheddar cheese

Taken from tastykitchen.com/recipes/sidedishes/creamy-two-cheese-corn-casserole/ (may not work)