| 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>
A Message from our Provider:
“Jesus: Because only the best will do”