Cottage Cheese Vegetable Casserole Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Thinly sliced carrots,
1/2 cup: Chopped onion,
1 tbsp: Reduced calorie margarine,
1/2 cup: Sliced mushrooms,
1: , (8 ounce) package noodles, cooked and drained
2 cup: Low-fat cottage cheese,
1/2 cup: Skim milk,
1/2 tsp: Salt,
1/2 tsp: Basil,
1/4 tsp: Thyme,
1/8 tsp: Pepper,
Parsley sprigs, opt.
Directions:
Yield 12 servings - 1/2 C ea. Each serving may be exchanged for: 1
Bread, 1 Low-Fat Meat
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 Qt. casserole. Cover
and bake at 350 for 30 minutes or until bubbly. Garnish with parsley
before serving, if desired.
Posted from the Echos Library 04/19/94 by Frank Skelly
Source from luhu.jp
Bread, 1 Low-Fat Meat
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 Qt. casserole. Cover
and bake at 350 for 30 minutes or until bubbly. Garnish with parsley
before serving, if desired.
Posted from the Echos Library 04/19/94 by Frank Skelly
Source from luhu.jp