Mushroom Noodle Bake

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Almond Board of California


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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

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