Corn casserole with kashkaval

Ingredients for 4 servings:

• 2 onions
• 1 garlic clove(s)
• 30 g dill
• 150 g cheese (white cheese), alternatively feta cheese
• 150 g Kashkaval, alternatively Emmental cheese
• 400 g corn from the can, drained
• 200 g cottage cheese
• 3 eggs
• 100 g flour
• 1 tsp salt
• ½ tsp pepper
• e.g. chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Fresh dill gives a fresh kick

Finely chop the onions, garlic, and dill. If using dried dill, use a level tablespoon of dill. Grate the white cheese, depending on its consistency, or cut it into fine cubes. Grate the kashkaval as well, and put a little of it in a separate dish for baking. Preheat the oven to 180°C (top/bottom heat) and line a baking dish with baking paper. Mix the drained corn with all the other ingredients and spices and stir well. Pour the mixture into the dish and sprinkle with the remaining kashkaval. Bake the casserole in the hot oven for 40 minutes. Let it cool briefly before serving, as the corn will be very hot inside.