Gratin Of Noodles And Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup fat-free, less-sodium chicken broth |
1 cup 1% low-fat milk |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 teaspoons butter |
2 cups thinly sliced mushrooms |
1/2 cup chopped onion |
1/3 cup diced red bell pepper |
1 garlic clove, minced |
2 tablespoons grated parmesan cheese |
1 tablespoon dry sherry |
3 cups hot cooked wide noodles |
1 (1-ounce) slice white bread |
Directions:
1. Preheat oven to 450°.
2. Combine first 5 ingredients in a medium bowl; stir well with a whisk.
3. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients; cook 6 minutes or until tender. Add milk mixture, and cook 6 minutes or until thick and bubbly, stirring constantly. Add Parmesan cheese and sherry; stir well. Remove from heat; add noodles, and stir gently.
4. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/3 cup. Spoon mixture into a 10-inch gratin dish; sprinkle with breadcrumbs. Bake at 450° for 10 minutes. Let stand 10 minutes.
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