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Here’s a great recipe with a sneaky ingredient. Usually, that means something super healthy hidden in yumminess so you get people to ingest vitamins or veggies without them realizing it. Well, that’s not the case here.
When I say “sneaky,” I mean a surprise ingredient (not necessarily healthier) that cuts your workload substantially without anyone guessing your secret.
Traditional cheese kugels are made with a base of either pasta or potatoes. This one has neither: no pasta to boil and no potatoes to peel and chop.
The second version is from my niece. It’s very similar but does not use soup mix — for those who prefer to stay away from it.
Version 1 yields 1 dozen squares; version 2 yields 2 dozen.
cooking oil spray, such as Glicks
26.5 ounces (750 grams; a bit less than 3 and 1/2 cups) full-fat cottage cheese
5 cups Rice Krispies cereal
3 eggs
3 tablespoons Knorr Mushroom Soup Mix
35 ounces (1 kilo; or about 4 and 1/2 cups) full-fat cottage cheese
6 cups Rice Krispies cereal
8 eggs
2 tablespoons Gefen Salt
3/4 cup oil, such as Gefen Canola Oil
Preheat oven to 375 degrees Fahrenheit. Spray an 8×10-inch aluminum pan with cooking oil.
Directly in the pan, mix the cottage cheese, cereal, eggs, and soup mix.
Bake 40 minutes, until the top is nice and golden.
Preheat oven to 400 degrees Fahrenheit. Place paper baking cups on a baking tray.
In a bowl, mix the cottage cheese, cereal, eggs, salt, and oil. Divide the mixture between baking cups.
Bake 30 minutes, until the tops are browned.
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