| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
Jewish |
Casseroles, Jewish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Broccoli Divided Into Florets |
| 8 |
oz |
Medium Egg Noodles Or Bow Ties |
| 2 |
tb |
Vegetable Oil |
| 2 |
lg |
Garlic Cloves; chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
ts |
Paprika; * see note |
|
|
Salt And Freshly Ground Black Pepper |
| 2 |
lg |
Eggs; beaten |
| 1/2 |
c |
Nonfat Sour Cream |
| 1/2 |
c |
Fat-Free Cottage Cheese |
INSTRUCTIONS
Oven 350°
Preheat oven. Boil the broccoli in large pot of boiling salted water about
4 min. or until crisp-tender. Remove with a slotted spoon and transfer to a
strainer. Rinse with cold water and drain well.
Chop broccoli coarsely. Add noodles to pot of boiling water and boil
uncovered over high heat about 4 min for noodles, 8 min for bow ties; they
should be nearly tender, but firmer than usual.
Rinse with cold water and drain well. Transfer to a large bowl.
In a skillet, heat 1 tbs. +2 tsps.vegetable oil. Add onion and saute over
medium heat, stirring about 5 minutes, or until beginning to turn golden.
Add garlic and sauté 1 minute. Remove from heat. Stir in paprika. Add
broccoli, sprinkle with salt and pepper and mix well.
Add eggs, sour cream, and cottage cheese to the noodles; mix well. Season
with salt and pepper.
Lightly oil a 2-quart baking dish with food spray and add half the noodle
mixture. Top with broccoli mixture, then with remaining noodles. Sprinkle
with remaining teaspoon of oil, then with paprika. Bake, uncovered, 40
minutes or until set and lightly browned. Serve from baking dish.
Makes 3 main-course or 6 side-dish servings.
Palm Beach Post: 10/10/97
billspa@icanect.net
NOTES : *plus a little more for sprinkling.
Posted to MC-Recipe Digest V1 #835 by Bill Spalding <billspa@icanect.net>
on Oct 10, 1997
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