Cottage Cheese Vegetable Casserole
Submitted by lclancy
A lighter noodle casserole made with low-fat cottage cheese, skim milk, carrots, and mushrooms seasoned with basil and thyme. Diabetic-friendly and big enough to feed a crowd. Serves 12.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minWhen you need a casserole that feeds a dozen people without weighing everyone down, this one delivers.
Low-fat cottage cheese and skim milk replace the usual heavy cream and full-fat cheese, keeping things lighter while still giving you that creamy, bubbly casserole texture you crave.
Sauteed carrots, onions, and mushrooms bring earthy sweetness, and basil and thyme round out the flavor so it never tastes like diet food.
Toss it all with cooked noodles, pour it into a casserole dish, and let the oven do the rest. Thirty minutes and dinner is on the table.
Pro Tips
- Cook the noodles just shy of al dente since they’ll soften further in the oven
- Slice the carrots thin so they cook through evenly during the saute and don’t end up crunchy in the finished casserole
- This reheats beautifully the next day. Add a splash of milk before warming to loosen the sauce
- Swap in whole wheat noodles for extra fiber without changing the flavor
Ingredients
Directions
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 quart casserole.
Cover and bake at 350℉ (180℃) F for 30 minutes or until bubbly.
Garnish with parsley before serving, if desired.
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