Spaghetti Spinach Casserole

• 1/3 c. corn oil
• 2 c. sliced mushrooms (16 oz.)
• 3/4 c. chopped onion
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
• 1 (16 oz.) container low-fat cottage cheese (can use 1/2 tofu)
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. pepper
• 1 (8 oz.) pkg. thin spaghetti, cooked and drained
• 1 c. shredded part skim Mozzarella cheese

1. Lightly oil 10 x 6 x 2-inch baking dish.
2. In large skillet, heat corn oil over medium heat.
3. Add mushrooms and onion. Stirring frequently, cook 5 minutes or until tender.
4. Stir in spinach; cook 2 minutes longer.
5. Stir in cottage cheese, salt, nutmeg and pepper until smooth.
6. Toss with spaghetti until well coated.
7. Place in prepared baking dish.
8. Top with Mozzarella. Bake in 425u0b0 oven 20 minutes or until heated through and cheese is melted and slightly brown.
9. Makes 6 servings.

corn oil, mushrooms, onion, cottage cheese, salt, ground nutmeg, pepper, thin spaghetti, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996592 (may not work)