Mushroom Couscous Casserole

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From Lynn, Clean Plate Club

Lynn Chen

This is a perfect last-minute, vegetarian dinner with plenty of freeze-able leftovers!

8
Servings

Ingredients

8 oz package button mushrooms
1 large yellow onion
3 clv garlic
2 c Whole Wheat Couscous (cooked)
6 T egg whites
1 c nonfat cottage cheese
1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/2 t salt
Couple handfuls Parmesan cheese
Nutrition Information: 

Preparation:

Step 1

Cook couscous according to package directions. Set aside. Chop the mushrooms, onions, and garlic.

Step 2

Sauté the mushrooms, then the onions in olive oil, season with salt and pepper, until translucent and lightly brown. Add the chopped garlic and turn off the heat. Add the couscous and stir.

Step 3

In a separate bowl, mix the egg whites, cottage cheese, yogurt, and salt.

Step 4

Combine everything and pour into a sprayed 9x13 pan. Sprinkle parmesan cheese on top, cover with foil, and put in 350 degree oven for 30 minutes. Remove the foil and continue baking for 20-30 minutes.

Ingredients

8 oz package button mushrooms
1 large yellow onion
3 clv garlic
2 c Whole Wheat Couscous (cooked)
6 T egg whites
1 c nonfat cottage cheese
1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/2 t salt
Couple handfuls Parmesan cheese
Nutrition Information: 

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