1 1/2 cups low-fat cottage cheese
 1 cup quick-cooking rolled oats
 3 eggs or equivalent
 1 cup seasoned bread crumbs (dry or fresh)
 1 teaspoon poultry seasoning
 1 small onion, finely chopped or “whizzed” in the Cuisinart
 Brewer’s Yeast
 1-2 cans cream of mushroom soup*
 
 For each 2.5 inch patty, use 2-3 tablespoons of mix and dip each in Brewer’s 
 Yeast to lightly coat.
 Fry each side until patty is lightly browned and firm.
 Arrange in 9x13 inch baking dish and cover with mushroom soup
 * I sometimes heat it first or use one can and add some milk
 
 Bake at 375F for about 45 minutes or until casserole is thoroughly heated
 and soup is bubbly.
 
 Serves 3-4