| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Whole wheat or high protien |
|
|
noodles |
| 2 |
T |
Margarine, butter or |
|
|
vegetable oil |
| 1 |
|
Onion diced |
| 1 |
|
Clove garlic, finely minced |
| 8 |
oz |
Fresh mushrooms, sliced |
| 2 |
c |
Coarsely chopped broccoli |
| 2 |
c |
Coarsely chopped cauliflower |
| 2 |
c |
Low fat cottage cheese |
| 6 |
oz |
Lowfat cheddar cheese |
|
|
granted |
| 1 1/2 |
t |
Dried taragon |
| 1/2 |
t |
Dry mustard |
|
|
Pepper to taste |
INSTRUCTIONS
This is a variation of a recipe that won a prize for taste, but it
could have won for nutrition Serves 4 Preheat oven to 350 degrees Cook
the noodles according to package directions until tender but still
firm to the bite. Heat the butter in a nonstick skillet. Add the onion
and garlic and saute over medium until the onion is translucent, add
the mushrooms and saute 2 minutes Toss together the noodles, mushroom
mixture, and remaining ingredients, except for 1/4 C of the grated
cheese. Taste and adjust seasonings if necessary POur hte mixture into
an oiled nonstick 13 x 9 inch baking pan and press it firmly into the
pan. Sprinkle with the remaining cheese. Bake untill the top is bubbly
and the vegetables are crisp tender, about 30 minutes. Posted to EAT-L
Digest 16 Apr 97 by Jennylyn27@AOL.COM on Apr 17, 1997
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