Yield: 2 servings
1 cup Thinly sliced carrots
1/2 cup Chopped onion
1 tbsp Reduced calorie
margarine
1/2 cup Sliced mushrooms
1 (8 ounce) package noodles-cooked and drained
2 cup Low-fat cottage cheese
1/2 cup Skim milk
1/2 tsp Salt
1/2 tsp Basil
1/4 tsp Thyme
1/8 tsp Pepper
Procedures
Yield 12 servings - ½ c ea.
Each serving may be exchanged for: 1 bread, 1 low-fat meat
parsley sprigs (optional) 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°F for 30 minutes or until bubbly.
Garnish with parsley before serving, if desired
Posted by Karen
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