284402 Low-fat Noodles Florentine Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: , (16 oz.) pkg. wide egg noodles
1: , (8 oz.) container low-fat cottage cheese
1: , (8 oz.) container fat-free sour cream
1: , (8 oz.) container egg substitute, thawed
1 1/2 cup: Low-fat milk,
1: , (10 oz.) pkg. frozen chopped spinach, thawed & well drained
1 T: Sugar,
1 1/2 t: Salt,
1/2 t: Pepper,
1/8 t: Ground nutmeg Crumb topping,
Directions:
One hour before: In large saucepan, prepare egg noodles as label
directs; drain. Remove noodles to saucepan. Preheat oven to 350
degrees. In blender at medium speed, blend cottage cheese, sour cream
alternative, and egg substitute until smooth. Into noodles, stir
cottage cheese mixture, milk, spinach, sugar, salt, pepper and nutmeg
until blended. Grease shallow 3 1/2 quart casserole. Spoon noodle
mixture into casserole. Cover and bake for 40 minutes or until hot.
Meanwhile, prepare crumb topping: Tear 2 slices white bread into
small pieces. In 10 inch skillet over medium heat, melt 2 tablespoons
margarine. Add bread crumbs and cook until golden, stirring
frequently. Remove skillet from heat. Sprinkle crumb topping over
casserole. 6 main servings.
Source from luhu.jp
directs; drain. Remove noodles to saucepan. Preheat oven to 350
degrees. In blender at medium speed, blend cottage cheese, sour cream
alternative, and egg substitute until smooth. Into noodles, stir
cottage cheese mixture, milk, spinach, sugar, salt, pepper and nutmeg
until blended. Grease shallow 3 1/2 quart casserole. Spoon noodle
mixture into casserole. Cover and bake for 40 minutes or until hot.
Meanwhile, prepare crumb topping: Tear 2 slices white bread into
small pieces. In 10 inch skillet over medium heat, melt 2 tablespoons
margarine. Add bread crumbs and cook until golden, stirring
frequently. Remove skillet from heat. Sprinkle crumb topping over
casserole. 6 main servings.
Source from luhu.jp