| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
|
16 oz. pkg. wide egg |
|
|
noodles |
| 1 |
|
8 oz. container low-fat |
|
|
cottage c heese |
| 1 |
|
8 oz. container fat-free |
|
|
sour cre am |
| 1 |
|
8 oz. container egg |
|
|
substitute t hawed |
| 1 1/2 |
c |
Low-fat milk |
| 1 |
|
10 oz. pkg. frozen chopped |
|
|
spinac h thawed & well |
| 1 |
T |
Sugar |
| 1 1/2 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1/8 |
t |
Ground nutmeg crumb topping |
INSTRUCTIONS
d
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. Posted to MM-Recipes Digest by
tbankerd@leading.net on Sep 06, 1998
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