Florentine Rice Noodle Gratin

Yield: 6 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 23%
  • Fat: 7.6g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 14.7g
  • Carbohydrate: 42.8g
  • Fiber: 2.9g
  • Cholesterol: 29mg
  • Iron: 2mg
  • Sodium: 839mg
  • Calcium: 424mg

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

  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.
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