Thanks for asking about the cottage cheese, I was wondering a out that, too.

Hi LA! You can use full-fat cottage cheese if that works with your personal goals better! If you need more fat, use full-fat, otherwise use non-fat. Hope that helps! Thanks for the podcast love! We really enjoy making them.

One question though…why the non-fat cottage cheese?

BTW….I’ve only been following keto WOE for 4 months, but thanks to your wonderful podcasts (my fave listening entertainment on my daily 4-5mi walks), recipes and website/FB presence, I’ve been successful in adapting my lifestyle and I’m never looking back to that carb filled life.

What an education, Sarah!! 😀

Regarding American casseroles, that’s a secret we keep pretty close. You seem like a nice person, though, so maybe this will help clear the confusion… As a life-long Midwesterner, I must first point out that the proper term is “hot dish”, not casserole. 🙂 and yes, they’re always cooked in a casserole dish. The easiest, for newer cooks or a busy cook is (literally) throwing a bag of frozen veggies, some meat, and a can of condensed cream of mushroom soup (as a binding agent) in the casserole dish, throw it in the oven for 45 minutes at 350* and you’ll have an edible meal for a family for a few bucks. Use green beans, ground beef, cream of mushroom soup, and top with tater tots you’ll have Minnesota’s state hot dish, “Tatertot Hotdish”. If you had the luxury of learning to cook and can make a simple white sauce, you can adapt it any way you wish (my favorite is a sundried tomato sauce) and use that as the binding agent. Using fresh veggies, good meat, some great cheese, and the sky’s the limit with your Hotdish creations!

Oh Helen – I love this recipe. I always make the full amount just for me and eat it for several days. It seems to taste better and better every day!

GO, Granny!!!