This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.
TWO-CHEESE NOODLE BAKE
Bake at 350° for 30 minutes.
Makes 6 main course servings at 229 calories each or 14 side-dish servings at 98 calories each.
5 ounces medium-size egg noodles
1 can (4 ounces) mushroom stems and pieces
Water
1/3 cup nonfat dry milk powder
1 tablespoon cornstarch
1 small onion, finely chopped (1/4 cup)
1/2 teaspoon dry mustard
1 teaspoon salt
Pinch of pepper
1 1/2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1 pound low-fat cottage cheese
3/4 cup shredded extra-sharp process American cheese
- Cook egg noodles in boiling salted water 7 minutes, or until tender. Drain.
- Drain liquid from mushrooms into a measuring cup. Add water to make 3/4 cup liquid. Combine nonfat dry milk and cornstarch in saucepan; stir in mushroom liquid. Cook, stirring constantly, over medium heat until sauce thickens and bubbles. Add onion, mustard, salt, pepper, lemon juice, Worcestershire sauce and mushrooms.
- Combine noodles and cottage cheese in a shallow 6-cup baking dish. Pour over sauce; toss gently to mix. Sprinkle with American cheese.
- Bake in moderate oven (350°) 30 minutes, or until bubbly.