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| 8 x ca. 30 g | Whole wheat or high protien noodles |
| 2 Esslöffel | Margarine, butter, or vegetable oil |
| 1 | onions diced |
| 1 gross | Garlic cloves finely minced |
| 8 x ca. 30 g | mushrooms fresh, sliced |
| 2 Tasse | Broccoli coarsely chopped |
| 2 Tasse | cauliflower coarsely chopped |
| 2 Tasse | Low fat cottage cheese |
| 6 x ca. 30 g | Lowfat cheddar cheese, granted |
| 1 1/2 Teelöffel | Dried taragon |
| 1/2 Teelöffel | mustard dry |
| | pepper |
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This is a variation of a recipe that won a prize for taste, but it could have won for nutrition Serves 4
1) Preheat oven to 350 degrees
2) Cook the noodles according to package directions until tender but still firm to the bite.
3) Heat the butter in a nonstick skillet. Add the onion and garlic and saute over medium until the onion is translucent, add the mushrooms and saute 2 minutes
4) Toss together the noodles, mushroom mixture, and remaining ingredients, except for 1/4 C of the grated cheese. Taste and adjust seasonings if necessary
5) POur hte mixture into an oiled nonstick 13 x 9 inch baking pan and press it firmly into the pan. Sprinkle with the remaining cheese. Bake untill the top is bubbly and the vegetables are crisp tender, about 30 minutes. Posted
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