Spaghetti Spinach Casserole

Name: Spaghetti Spinach Casserole
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

10 ingredients

9 steps

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

Directions

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 425° oven 20 minutes or until heated through and cheese is melted and slightly brown.
9

Makes 6 servings.