Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chopped onion |
| 1 teaspoon | Olive oil |
| 1 tablespoon | Corn starch |
| 1 teaspoon | Salt (optional) |
| \N dash | White pepper |
| ⅔ cup | Nonfat dry milk powder |
| 1 cup | Water |
| 1 teaspoon | Dijon mustard or any other |
| \N \N | Prepared mustard to suit |
| \N \N | Your taste |
| 1 cup | Non-fat cottage cheese |
| 2 ounces | Reduced fat Cheddar cheese, |
| \N \N | Shredded (1/2 cup) |
| 2 tablespoons | Lemon juice |
| 8 ounces | Noodles, cooked |
Dissolve milk powder, salt, mustard, pepper and corn starch in water, set aside. Saute onion in olive oil until tender. Stir in milk mixture, and bring slowly to a boil stirring constantly. Stir in cheeses and lemon juice, mix in cooked noodles.
Put mixture into a greased 1½ quart casserole. Bake 40-45 minutes in a 350 degree oven until hot and bubbly.