Ingredients
- 2 cup low-fat cottage cheese
- 8 ounce noodles
- 1 cup thinly carrots (sliced)
- 1/2 cup skim milk
- 1/2 cup onion (chopped)
- 1/2 cup mushrooms (sliced)
- 1 tablespoon calorie margarine (reduced)
- 1/2 teaspoon salt
- 1/4 teaspoon thyme
- 1/2 teaspoon basil
- 1/8 teaspoon pepper
Yield 12 servings 1/2 C ea. Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat Parsley sprigs (optional) 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.