Search
by Ingredient

Cottage Cheese Vegetable Casserole

StarStarStarStarEmpty star

Submitted by lclancy

YIELD

12 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 237
CUP ML CARROTS
thinly sliced
½ 118
CUP ML ONIONS
chopped
1 15
TABLESPOON ML MARGARINE
reduced calorie
½ 118
CUP ML MUSHROOMS
sliced
8 231.2
OUNCES ML/G NOODLES
cooked and drained
½ 118
CUP ML MILK, SKIM
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML THYME *
0.6
TEASPOON ML BLACK PEPPER
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 64 23% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Email this recipe