Mushroom Couscous Casserole
From Lynn, Clean Plate Club
This is a perfect last-minute, vegetarian dinner with plenty of freeze-able leftovers!
Cook couscous according to package directions. Set aside. Chop the mushrooms, onions, and garlic.
Sauté the mushrooms, then the onions in olive oil, season with salt and pepper, until translucent and lightly brown. Add the chopped garlic and turn off the heat. Add the couscous and stir.
In a separate bowl, mix the egg whites, cottage cheese, yogurt, and salt.
Combine everything and pour into a sprayed 9x13 pan. Sprinkle parmesan cheese on top, cover with foil, and put in 350 degree oven for 30 minutes. Remove the foil and continue baking for 20-30 minutes.