Recipe: Low-Fat Noodles Florentine Casserole

LOW-FAT NOODLES FLORENTINE CASSEROLE

1 (16 oz.) pkg. wide egg noodles
1 (8 oz.) container low-fat cottage cheese
1 (8 oz.) container fat-free sour cream
1 (8 oz.) container egg substitute, thawed
1 1/2 cup low-fat milk
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/8 tsp. ground nutmeg
FOR THE CRUMB TOPPING:
2 slices white bread, torn into small pieces
2 tablespoons margarine.

In large saucepan, prepare egg noodles as label directs; drain. Remove noodles to saucepan.

Preheat oven to 350 degrees F. Grease a shallow (13x9-inch or 3 1/2-quart) casserole dish.

In blender at medium speed, blend cottage cheese, sour cream alternative, and egg substitute until smooth.

Stir together cheese mixture, milk, spinach, sugar, salt, pepper and nutmeg. Combine with drained noodles until blended. Spoon noodle mixture into prepared casserole dish.

Cover and bake for 40 minutes or until hot.

MEANWHILE, PREPARE CRUMB TOPPING:
In 10-inch skillet over medium heat, melt margarine. Add bread crumbs and cook until golden, stirring frequently. Remove skillet from heat. Sprinkle crumb topping over baked casserole.

Makes 6 main dish servings
From: sara