Mushroom Noodle Bake created by: Almond Board of California

servings 10
ingredients 1 package (12 oz) wide noodles
3 Tbs. low-cholesterol margarine
1/2 - 3/4 cup slivered almonds
1/2 cup chopped onion
1/2 - 3/4 cup sliced fresh mushrooms
1 1/2 cups low fat cottage cheese
1 cup lite sour cream
1/3 cup cholesterol-free egg substitute
1 cup non-fat milk
1 1/2 tsp. seasoned salt substitute
preparation Cook noodles according to package directions until barely tender. Drain and set aside. Melt margarine in heavy frying pan; add almonds and slowly roast, stirring now and then, until lightly browned. Lift out about half of almonds and drain on paper towel. Add chopped onion to margarine and remaining almonds and cook until golden; add mushrooms and cook for a few minutes, stirring constantly. Mix in cottage cheese, lite sour cream, egg substitute, non-fat milk and seasoned salt. Pour over noodles and combine thoroughly. Spoon into 3-quart casserole and sprinkle with the remaining almonds. Bake at 325 degrees, 30 to 40 minutes, or until bubbling hot.