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1 cup Thinly sliced Carrots
1/2 cup Chopped Onion
1 Tablespoon Reduced calorie Margarine
1/2 cup Sliced Mushrooms
1 (8 ounce) packet Noodles, cooked and drained
2 cup Low-fat Cottage Cheese
1/2 cup Skim Milk
1/2 teaspoon Salt
1/2 teaspoon Basil
1/4 teaspoon Thyme
1/8 teaspoon Pepper
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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.
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