| 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 d |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/8 |
ts |
Ground nutmeg crumb topping |
INSTRUCTIONS
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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