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Cottage Cheese Vegetable Casserole
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 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 |
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