Florentine Rice Noodle Gratin

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 375°.

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

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.

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.

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.