Casseroles Low-Fat Vegetarian
4 ounces Noodles
1 1/2 teaspoons Salt
1 1/2 quarts Water -- boiling
8 ounces Yogurt
1/2 cup Cheese -- cottage
10 ounces Spinach; frozen -- thawed
2 tablespoons Onions -- chopped
1/2 cup Cheese, cheddar -- shredded
Serving Size : 2
Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook,
uncovered, stirring occasionally, until tender. Drain noodles in colander. Preheat oven to 400.
Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese
mixture. Pour into a 1-quart baking dish; top with Cheddar cheese. Cover and bake 20-25
minutes. Uncover and bake until cheese is melted and brown
4 ounces Noodles
1 1/2 teaspoons Salt
1 1/2 quarts Water -- boiling
8 ounces Yogurt
1/2 cup Cheese -- cottage
10 ounces Spinach; frozen -- thawed
2 tablespoons Onions -- chopped
1/2 cup Cheese, cheddar -- shredded
Serving Size : 2
Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook,
uncovered, stirring occasionally, until tender. Drain noodles in colander. Preheat oven to 400.
Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese
mixture. Pour into a 1-quart baking dish; top with Cheddar cheese. Cover and bake 20-25
minutes. Uncover and bake until cheese is melted and brown
