| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Diabetic, Casseroles, Main dish, Vegetables, Pasta |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Thinly sliced carrots |
| 1/2 |
c |
Chopped onion |
| 1 |
tb |
Reduced calorie margarine |
| 1/2 |
c |
Sliced mushrooms |
| 1 |
|
(8 ounce) package noodles, cooked and drained |
| 2 |
c |
Low-fat cottage cheese |
| 1/2 |
c |
Skim milk |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Thyme |
| 1/8 |
ts |
Pepper |
|
|
Parsley sprigs (opt.) |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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