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Cottage Cheese Vegetable Casserole

 

104

Yield

12

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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
*
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 6423% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 129mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 12g
Vitamin A 35% Vitamin C 2%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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