Cottage Cheese Vegetable Casserole
Yield: 2 servings
1 c Thinly sliced carrots 1/2 c Skim milk
1/2 c Chopped onion 1/2 ts Salt
1 tb Reduced calorie margarine 1/2 ts Basil
1/2 c Sliced mushrooms 1/4 ts Thyme
1 (8 ounce) package noodles, 1/8 ts Pepper
-cooked and drained Parsley sprigs (opt.)
2 c Low-fat cottage cheese
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 Echos Library 04/19/94 by Frank Skelly
441 c Thinly sliced carrots 1/2 c Skim milk
1/2 c Chopped onion 1/2 ts Salt
1 tb Reduced calorie margarine 1/2 ts Basil
1/2 c Sliced mushrooms 1/4 ts Thyme
1 (8 ounce) package noodles, 1/8 ts Pepper
-cooked and drained Parsley sprigs (opt.)
2 c Low-fat cottage cheese
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 Echos Library 04/19/94 by Frank Skelly
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