| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/3 | c | Cottage cheese |
| 1/2 | c | Plain low-fat yogurt |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Worcestershire sauce |
| 1 | tb | Plus 1 tsp. margarine |
| 1/4 | c | Diced onion |
| 2 | Garlic cloves, minced | |
| 2 | c | Halved mushrooms |
| 1 | tb | Chopped fresh parsley or 1 tsp. flakes |
| 2 | c | Cooked egg noodles (medium width, hot) |
INSTRUCTIONS
In blender container combine cheese, yogurt, salt, pepper and Worcestershire sauce until smooth and set aside. In 10-inch nonstick skillet, heat margarine until bubbly and hot; add onion and garlic and cook until onion is translucent. Add mushrooms and parsley stirring occasionally for 5 minutes; remove skillet from heat and add cheese mixture. Return to heat and cook about 1 more minute until hot not boiling. Serve over hot noodles. Makes 4 servings. Posted to Digest eat-lf.v097.n169 by Corbin <corbin@misslink.net> on Jul 04, 1997
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