Cottage Cheese Casserole
Author: Judy Witherby
Recipe type: casserole
Prep time:
Cook time:
Total time:
Serves: 6
- 2½ teaspoons butter (use coconut oil cooking spray for E or FP meals)
- ½ cup mushroom (chopped)
- ½ cup onions (chopped)
- ½ cup celery (chopped)
- ½ cup zucchini (chopped)
- ½ cup nopales (diced)
- 1 clove garlic (minced)
- ½ teaspoon dried marjoram
- ⅔ cup tomato paste
- 2 cups uncooked ( Dreamfields pasta or Wonder Wrap pasta to keep this within plan limits for S meals)
- 1¼ cups water
- 1 teaspoon salt
- 1 teaspoon sweetener, I used ¼ tsp THM Super Sweet Blend
- ¼ cup parsley (chopped)
- 16 ounces low-fat cottage cheese
- ⅓ cup Parmesan cheese (grated)
- 1 cup shredded mozzarella, optional for an S meal
- 2 pounds browned and rinsed ground beef or Turkey, optional for an S meal
- Saute mushrooms, onions, celery, nopales (cactus leaves)and garlic in a large skillet with the butter.
- Combine tomato paste, marjoram, water, macaroni, salt sweetener and vegetables.
- Put ½ of this mixture in the bottom of crockpot.
- Top with 1 cup cottage cheese and ½ of the Parmesan cheese. Repeat Layers.
- Cook on high for 4 hours.
** If using Wonder Wraps reduce water to ¾ cup or it is more like a soup than a casserole.
Serving size: 1 cup Calories: 256
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/cottage-cheese-casserole/
3.5.3251