Soups, Noodles, Stew and Steam Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Cottage cheese vegetable casserole

Yield: 2 Servings

Ingredients:

• 1 c Thinly sliced carrots
• 1/2 c Chopped onion
• 1 tb Reduced calorie margarine
• 1/2 c Sliced mushrooms
• 1 (8 ounce) package noodles -cooked and drained
• 2 c Low-fat cottage cheese
• 1/2 c Skim milk
• 1/2 ts Salt
• 1/2 ts Basil
• 1/4 ts Thyme
• 1/8 ts Pepper Parsley sprigs (opt.) Yield 12 servings - 1/2 C ea. Each serving may be exchanged for: 1 Bread
• 1 Low-Fat Meat

Instructions:

Combine carrots onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside Combine remaining ingredients except parsley in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover and bake at 350 for 30 minutes or until bubbly. Garnish with parsley before serving if desired. Posted from the Echo's Library 04/19/94 by Frank Skelly

Web Standards & Support: