Cottage Cheese and Wild Rice Casserole

Marilyn Helton, who writes our regular Diabetic Dining on Fabulous Foods column, adapted this recipe from the Wild Rice For All Seasons Cookbook

small onion, chopped

2 tablespoons 30% calorie-reduced margarine

3 cups cooked wild rice, about 2/3 cup uncooked

1 carton (12 oz.) lowfat cottage cheese

1 carton (8oz.) 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

Serves 6

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.