Ingredients
- 2 c low-fat cottage cheese
- 8 ounce noodles
- 1 c thinly carrots (sliced)
- 1/2 c skim milk
- 1/2 c onion (chopped)
- 1/2 c mushrooms (sliced)
- 1 tb calorie margarine (reduced)
- 1/2 ts salt
- 1/4 ts thyme
- 1/2 ts basil
- 1/8 ts pepper
Parsley sprigs (opt.) 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 Echo's Library 04/19/94 by Frank Skelly