Cottage Cheese Vegetable Casserole
104
104
Ingredients
| 1 | cup |
carrots
thinly sliced |
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
margarine
reduced calorie |
|
| ½ | cup |
mushrooms
sliced |
|
| 8 | ounces |
noodles
cooked and drained |
|
| 2 | cups |
cottage cheese (low-fat 1%)
|
|
| ½ | cup |
milk, skim
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
basil
|
* |
| ¼ | teaspoon |
thyme
|
* |
| ⅛ | teaspoon |
black pepper
|
* |
| 1 | x |
parsley sprigs
optional |
* |
Directions
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 quart casserole.
Cover and bake at 350℉ (180℃) F for 30 minutes or until bubbly.
Garnish with parsley before serving, if desired.
