Cottage Cheese and Wild Rice Casserole -

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Cottage Cheese and Wild Rice Casserole

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By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Wild Rice Cooking: History, Natural History, Harvesting, and Lore, by Susan Carol Hauser, (2004, The Lyons Press)

Wild Rice Cooking: History, Natural History, Harvesting, and Lore

Servings:	6
Author Notes:	Marilyn Helton adapted this recipe from the Wild Rice For All Seasons Cookbook (unfortunately now out of print), by Beth Anderson Associates. Click here for more great low fat, diabetic friendly wild rice recipes.
Ingredients:	1 small onion, chopped 2 tablespoons 30% calorie-reduced margarine 3 cups cooked wild rice, about 2/3 cup uncooked 1 carton (12 ounces) low fat cottage cheese 1 carton (8ounces) light sour cream 1/4 cup 2% milk dash or two of Tabasco sauce 1 teaspoon seasoned salt 1/2 cup freshly grated Parmesan cheese
Instructions:	Sauté the onion in margarine in a skillet and toss the cooked rice with this. In a mixing bowl, blend the cottage cheese with the sour cream, milk, Tabasco® sauce and seasoned salt. Stir this into the rice and turn into a lightly vegetable spray-coated 1-1/2 qt. casserole. Sprinkle with the Parmesan cheese and bake at 350°F degrees about 25 minutes. Per Serving: 251 Cal 9g Fat 17g Protein 25g Carbohydrate 26mg Cholesterol 661mg Sodium Diabetic Exchanges: 1 Bread/Starch 1-1/2 Meat 1/2 Veg 1/2 Milk 1-1/2 Fat

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