Dairy noodle casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Skim milk |
| 1½ | tablespoon | Cornstarch |
| 2 | tablespoons | Minced fresh parsley |
| 1 | dash | Of worcestershire sauce |
| 2 | cups | Tender cooked medium egg |
| Noodles drained | ||
| 16 | ounces | Low fat cottage cheese |
| ½ | cup | Plain low fat yogurt |
| 1 | can | (4-oz) drained mushroom |
| Pieces | ||
| 1 | Minced onion | |
| Salt and pepper to taste | ||
| 1 | pinch | Cayenne pepper |
| 1 | pinch | Dry mustard |
| 5 | tablespoons | Grated sharp |
| American cheese optional | ||
| 2 | tablespoons | Seasoned bread crumb |
Directions
Servings: 1
Blend milk and cornstarch in saucepan; cook mixture over low heat, stirring constantly, until it simmers and thickens. Stir in parsley, worcestershire, cayenne and mustard. In nonstick baking dish, combine milk mixture with noodles, cottage cheese, yogurt, mushrooms, onion, salt and pepper. Sprinkle top with grated cheese and bread crumbs.
Bake uncovered, in preheated 350 degree oven for 30 minutes.