Florentine Rice Noodle Gratin

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

More From Cooking Light

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Florentine Rice Noodle Gratin Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy