Cottage Cheese Vegetable Casserole Recipe
Servings: 2
Ingredients
- 1 c. Thinly sliced carrots
- 1/2 c. Minced onion
- 1 Tbsp. Reduced calorie margarine
- 1/2 c. Sliced mushrooms
- 1 x (8 oz) package noodles, cooked and liquid removed
- 2 c. Low-fat cottage cheese
- 1/2 c. Skim lowfat milk
- 1/2 tsp Salt
- 1/2 tsp Basil
- 1/4 tsp Thyme
- 1/8 tsp Pepper Parsley sprigs (opt.)
Directions
- Yield 12 servings - 1/2 C ea.
- Each serving may be
- Combine carrots, onion and margarine in non-stick skillet; cook on medium heat till tender. Add in mushrooms and cook 5 min; set aside Combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mix into nonstick 2 Quart. casserole. Cover and bake at 350 for 30 min or possibly till bubbly. Garnish with parsley before serving, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 519g | |
| Recipe makes 2 servings | |
| Calories 720 | |
| Calories from Fat 106 | 15% |
| Total Fat 12.11g | 15% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 1.04g | |
| Cholesterol 24mg | 8% |
| Sodium 1667mg | 69% |
| Potassium 611mg | 17% |
| Total Carbs 115.21g | 31% |
| Dietary Fiber 4.2g | 14% |
| Sugars 15.92g | 11% |
| Protein 34.18g | 55% |
