Name: Spaghetti Spinach Casserole
Yield: 4 servings
Ingredients: 1/3 c. corn oil; 2 c. sliced mushrooms (16 oz.); 3/4 c. chopped onion; 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained; 1 (16 oz.) container low-fat cottage cheese (can use 1/2 tofu); 1/2 tsp. salt; 1/4 tsp. ground nutmeg; 1/4 tsp. pepper; 1 (8 oz.) pkg. thin spaghetti, cooked and drained; 1 c. shredded part skim Mozzarella cheese

Servings: 4 persons

1/3 c. corn oil
2 c. sliced mushrooms (16 oz.)
3/4 c. chopped onion
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 (16 oz.) container low-fat cottage cheese (can use 1/2 tofu)
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1 (8 oz.) pkg. thin spaghetti, cooked and drained
1 c. shredded part skim Mozzarella cheese

1
Lightly oil 10 x 6 x 2-inch baking dish.
2
In large skillet, heat corn oil over medium heat.
3
Add mushrooms and onion. Stirring frequently, cook 5 minutes or until tender.
4
Stir in spinach; cook 2 minutes longer.
5
Stir in cottage cheese, salt, nutmeg and pepper until smooth.
6
Toss with spaghetti until well coated.
7
Place in prepared baking dish.
8
Top with Mozzarella. Bake in 425u00b0 oven 20 minutes or until heated through and cheese is melted and slightly brown.
9
Makes 6 servings.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spaghetti Spinach Casserole

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