3/4 c Skim milk
1 1/2 tb Cornstarch
2 tb Minced fresh parsley
1 ds Of worcestershire sauce
2 c Tender cooked medium egg
Noodles drained
16 oz Low fat cottage cheese
1/2 c Plain low fat yogurt
1 cn (4-oz) drained mushroom
Pieces
1 Minced onion
Salt and pepper to taste
1 pn Cayenne pepper
1 pn Dry mustard
5 tb Grated sharp
American cheese optional
2 tb Seasoned bread crumb
Servings: 1
Blend milk and cornstarch in saucepan; cook mixture
over low heat, stirring constantly, until it simmers
and thickens. Stir in parsley, worcestershire, cayenne
and mustard. In nonstick baking dish, combine milk
mixture with noodles, cottage cheese, yogurt,
mushrooms, onion, salt and pepper. Sprinkle top with
grated cheese and bread crumbs. Bake uncovered, in
preheated 350 degree oven for 30 minutes.
