Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add mushrooms and next 3 ingredients; saute for 6 minutes or until tender. Combine milk and next 6 ingredients in a bowl; stir well. Add mushroom mixture, noodles, and next 3 ingredients; stir gently. Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spray. Cover and bake at 350 degrees for 40 minutes. Combine the breadcrumbs, Parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole. Bake, uncovered, at 350 degrees for 10 minutes. Yield: 6 servings (serving size: about 1 cup). Per serving: 277 Calories; 8g Fat (25% calories from fat); 21g Protein; 31g Carbohydrate; 48mg Cholesterol; 725mg Sodium NOTES : Make-Ahead Tips: You can assemble the casserole up to 4 hours ahead of time, omitting breadcrumb mixture; cover and chill. Let stand at room temperature 30 minutes before baking. Top with breadcrumb mixture during last 10 minutes of baking. Recipe by: Cooking Light, Jan/Feb 1995, page 58 Posted to MC-Recipe Digest V1 #395 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 62 (47%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 6.9mg||2 %|
|Sodium 243.4mg||8 %|
|Potassium 112.2mg||3 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 11.7g|
|Protein 4.5g||6 %|
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Calories per serving: 133
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