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Noodles Florentine Casserole 1 package (16 ounces) wide egg noodles
1 container (8 ounces) low-fat cottage cheese
1 container (8 ounces) low-fat sour cream
4 eggs or egg substitute equivelant
1 1/2 cups low-fat milk
1 package (10 ounces) frozen spinach, thawed, squeezed out and chopped
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
1. Preheat oven to 350. Cook noodles until almost done. Drain and return to cooking pot.
2. Meanwhile, in blender or processor, blend cottage cheese, sour cream, eggs, milk, sugar, salt, pepper and nutmeg until smooth. Pour mixture over noodles.
3. Stir in chopped spinach. Spray 3 1/2-quart casserole dish with nonstick spray.
4. Pour in noodles and bake in covered dish for 45 minutes or until hot and bubbly.
Dorothy Ball, 3095 E. State St., Hermitage
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