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Florentine Rice Noodle Gratin

Yield 6 servings (serving size: 1 1/4 cups)

Ingredients

  • 1/2 pound wide rice stick noodles (bánh pho)
  • 1 1/4 cups 2% reduced-fat milk
  • 1 cup (4 ounces) grated Swiss cheese, divided
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 2 vegetable-flavored bouillon cubes
  • 1 (8-ounce) block 1/3-less-fat cream cheese
  • 1 teaspoon olive oil
  • 1 1/2 cups chopped onion
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • Cooking spray

Nutrition Information

  • calories 302
  • caloriesfromfat 23 %
  • fat 7.6 g
  • satfat 4.2 g
  • monofat 2.3 g
  • polyfat 0.6 g
  • protein 14.7 g
  • carbohydrate 42.8 g
  • fiber 2.9 g
  • cholesterol 29 mg
  • iron 2 mg
  • sodium 839 mg
  • calcium 424 mg

How to Make It

  1. Preheat oven to 375°.

  2. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.

  3. Combine milk, 1/2 cup Swiss cheese, rosemary, and the next 5 ingredients (rosemary through cream cheese) in a blender or food processor, and process until smooth.

  4. Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Remove from heat; stir in noodles, cheese mixture, and spinach.

  5. Place mixture in an 8-inch square baking dish coated with cooking spray; sprinkle with 1/2 cup Swiss cheese. Bake at 375° for 20 minutes or until bubbly and lightly browned.