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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
8 ounces medium egg noodles, uncooked |
1/2 cup chopped onion |
1/4 cup canned no-salt-added chicken broth, undiluted |
1 teaspoon minced garlic |
1 (10-ounce) package frozen chopped spinach, thawed and drained |
1 (4-ounce) can sliced mushrooms, drained |
1 cup (4 ounces) shredded reduced-fat swiss cheese |
1 (8-ounce) carton nonfat sour cream alternative |
1/2 cup frozen egg substitute, thawed |
1/2 cup evaporated skimmed milk |
1/4 teaspoon salt |
1/4 teaspoon sweet hungarian paprika |
1/4 teaspoon ground red pepper |
1/4 teaspoon black pepper |
vegetable cooking spray |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain and set aside.
2. Combine onion, chicken broth, and garlic in a large saucepan; stir well. Cook over medium heat, stirring constantly, until onion is tender. Add noodles, spinach, and mushrooms; stir well.
3. Combine cheese and next 7 ingredients in a medium bowl; stir well. Add cheese mixture to noodle mixture, stirring well. Spoon into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes or until thoroughly heated.
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