Mushroom Couscous Casserole
Yields: 8 Servings
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Ingredients
| 8 | oz | package button mushrooms |
| 1 | large yellow onion | |
| 3 | clove | garlic |
| 2 | c | Whole Wheat Couscous (cooked) |
| 6 | tbsp | egg whites |
| 1 | c | nonfat cottage cheese |
| 1⁄2 | c | Stonyfield Organic Plain Greek Yogurt |
| 1⁄2 | tsp | salt |
| Couple handfuls Parmesan cheese |
Directions
Cook couscous according to package directions. Set aside. Chop the mushrooms, onions, and garlic.
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.
In a separate bowl, mix the egg whites, cottage cheese, yogurt, and salt.
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.
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
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