Easter Recipes from Razzle Dazzle Recipes
 Colorful Vegetable Stroganoff Recipe
 "Your Source for Easter Dinner Recipes Online"

 

Colorful Vegetable Stroganoff

12 ounce package linguine

2 cups broccoli flowerets

1 cup carrots, diced

1 cup cottage cheese

3/4 cup sour cream

1/2 cup Parmesan Cheese, grated

1 medium onion, chopped

1 clove garlic, minced

4.5 ounce jar mushrooms, sliced

3 tablespoons margarine

2 tablespoons all-purpose flour

1/4 teaspoon pepper

1 teaspoon pepper

2 cups milk

1/3 cup olives, sliced

Cook linguine according to package directions. Drain. Rinse with hot water. In large saucepan, cook broccoli, and carrots, covered in boiling water, until crisp-tender (about 5 minutes); drain.

In a small bowl, combine cottage cheese, sour cream and 1/4-cup Parmesan cheese (reserve the remaining Parmesan cheese for topping). Set aside. In 4-quart saucepan, sauté onion, garlic and mushrooms in butter until onion is tender. Stir in flour, salt, and pepper; cook until mixture is smooth and bubbly. Gradually add in the milk. Cook until mixture is smooth and thickened, stirring constantly. Stir in olives and vegetables. Stir about 1-cup hot vegetable mixture into sour cream mixture; stir into vegetable mixture. Heat thoroughly. Do not boil. Add hot linguini; toss to mix. Place on serving platter; sprinkle with remaining Parmesan cheese.

Servings: 10 (1-cup) servings. About 300 calories per serving

 

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