Gratin Of Noodles And Mushrooms

Oxmoor House
8 servings (serving size: 1/2 cup)


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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


Preheat oven to 450°.

Combine first 5 ingredients in a medium bowl; stir well with a whisk.

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.

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.

Created date

March 2010

Nutritional Information

Calories 142
Fat 2.9 g
Satfat 1.3 g
Protein 6.2 g
Carbohydrate 22.8 g
Cholesterol 25 mg
Iron 1.5 mg
Sodium 304 mg
Caloriesfromfat 18 %
Fiber 1.4 g
Calcium 76 mg