Dairy Noodle Casserole
Yield
8 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
milk, skim
|
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
parsley leaves
minced fresh |
|
| 1 | dash |
worcestershire sauce
|
*
|
| 2 | cups |
egg noodles
medium, tender cooked, drained |
|
| 16 | ounces |
cottage cheese
low fat |
|
| ½ | cup |
yogurt, low-fat
|
|
| 1 | can |
mushrooms, canned
4 ounces, drained, pieces |
|
| 1 | each |
onions
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
dry mustard
|
*
|
| 5 | tablespoons |
cheddar cheese, very old, sharp
grated, optional |
|
| 2 | tablespoons |
seasoned dry bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
milk, skim
|
|
| 23 | ml |
cornstarch
|
|
| 3E+1 | ml |
parsley leaves
minced fresh |
|
| 1 | dash |
worcestershire sauce
|
*
|
| 473 | ml |
egg noodles
medium, tender cooked, drained |
|
| 462.4 | ml/g |
cottage cheese
low fat |
|
| 118 | ml |
yogurt, low-fat
|
|
| 1 | can |
mushrooms, canned
4 ounces, drained, pieces |
|
| 1 | each |
onions
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
dry mustard
|
*
|
| 75 | ml |
cheddar cheese, very old, sharp
grated, optional |
|
| 3E+1 | ml |
seasoned dry bread crumbs
|
|
Directions
Blend milk and cornstarch in saucepan; cook mixture over low heat, stirring constantly, until it simmers and thickens.
Stir in parsley, worcestershire, cayenne and mustard.
In nonstick baking dish , combine milk mixture with noodles, cottage cheese, yogurt, mushrooms, onion, salt and pepper.
Sprinkle top with grated cheese and bread crumbs.
Bake uncovered, in preheated 350℉ (180℃) F oven for 30 minutes.
