Diabetic Cottage Cheese Vegetable Casserole

This cottage cheese noodle casserole is built for anyone watching their fat and sugar intake without wanting to sacrifice flavor. Low-fat cottage cheese and skim milk create a creamy, protein-rich base that coats the egg noodles without the heaviness of a traditional cream sauce.

Sauteed carrots, onions, and mushrooms add savory depth and texture throughout. Cooking them first softens the carrots and lets the mushrooms release their moisture before everything goes into the casserole. Raw vegetables would dump liquid during baking and make the noodles soggy.

Basil and thyme season the dish with enough herbal warmth that you don’t miss the cheese and cream that usually make casseroles rich. The cottage cheese melts into a slightly chunky, tangy sauce as it bakes.

Kitchen Tips

• Cook the egg noodles just shy of al dente. They absorb liquid in the oven and finish cooking during the 30-minute bake.
• Stir the cottage cheese and skim milk together before combining with the noodles. This distributes the cottage cheese more evenly than dumping it in straight from the container.
• Use a nonstick casserole dish as the recipe directs. Without butter or heavy fat in the sauce, a standard dish will stick.
• Don’t uncover the casserole during baking. The lid traps steam that keeps the top layer of noodles from drying out.

Variations

• Add frozen peas or chopped broccoli for more vegetables and color.
• Stir in a tablespoon of Dijon mustard for a tangy, sharper flavor.
• Top with a light sprinkle of Parmesan in the last 5 minutes for a golden crust.