Cottage Cheese & Wild Rice Casserole
Serves 6

1 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

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.