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Dairy Noodle Casserole

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Submitted by katielg

YIELD

8 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

¾ 177
CUP ML MILK, SKIM
1 ½ 23
TABLESPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
minced fresh
1 1
DASH DASH WORCESTERSHIRE SAUCE *
2 473
CUPS ML EGG NOODLES
medium, tender cooked, drained
16 462.4
OUNCES ML/G COTTAGE CHEESE
low fat
½ 118
1 1
CAN CAN MUSHROOMS, CANNED
4 ounces, drained, pieces
1 1
EACH EACH ONIONS
minced
1 1
X X SALT *
1 1
X X BLACK PEPPER *
1 1
PINCH PINCH CAYENNE PEPPER *
1 1
PINCH PINCH DRY MUSTARD *
5 75
TABLESPOONS ML CHEDDAR CHEESE, VERY OLD, SHARP
grated, optional
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 155 30% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 388mg 16%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 24g
Vitamin A 5% Vitamin C 4%
Calcium 14% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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