| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Diabetic, Casserole, Main dish, Carrots | 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 |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #216 Date: Fri, 09 Aug 1996 11:25:43 -0800 From: "Jenny S. Johanssen" <johanssen@matnet.com>
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