Diabetic cottage cheese vegetable casserole
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Thinly sliced carrots |
| ½ | cup | Chopped onion |
| 1 | tablespoon | Reduced calorie margarine |
| ½ | cup | Sliced mushrooms |
| 1 | (8 ounce) package noodles, cooked and drained | |
| 2 | cups | Low-fat cottage cheese |
| ½ | cup | Skim milk |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Thyme |
| ⅛ | teaspoon | Pepper |
Directions
Yield 12 servings - ½ 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.