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Name: Low-Fat Noodles Florentine Casserole
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Pepper; 1 (8 oz.) container fat-free; 1 tb Sugar; 1 (8 oz.) container egg; 1 1/2 ts Salt; 1 (16 oz.) pkg. wide egg; 1 (10 oz.) pkg. frozen chopped; 1/8 ts Ground nutmeg crumb topping; 1 1/2 c Low-fat milk; 1 (8 oz.) container low-fat

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INGREDIENTS

1/2 ts Pepper
1 (8 oz.) container fat-free
1 tb Sugar
1 (8 oz.) container egg
1 1/2 ts Salt
1 (16 oz.) pkg. wide egg
1 (10 oz.) pkg. frozen chopped
1/8 ts Ground nutmeg crumb topping
1 1/2 c Low-fat milk
1 (8 oz.) container low-fat

Servings

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

NOTES

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Low-Fat Noodles Florentine Casserole

1/2 ts Pepper 
1  (8 oz.) container fat-free 
1 tb Sugar 
1  (8 oz.) container egg 
1 1/2 ts Salt 
1  (16 oz.) pkg. wide egg 
1  (10 oz.) pkg. frozen chopped 
1/8 ts Ground nutmeg crumb topping 
1 1/2 c Low-fat milk 
1  (8 oz.) container low-fat

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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Nutrition

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Serving Size: 1 Serving (64g)
Recipe Makes: 6 Servings

Calories: 32
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.4mg		0 %
Potassium 39mg		1 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 7.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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