Spinach and Noodle Bake

Recipe from

Oxmoor House

Nutritional Information

Calories 140
Caloriesfromfat 17 %
Fat 2.7 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10 g
Carbohydrate 18.7 g
Fiber 0.0 g
Cholesterol 24 mg
Iron 0.0 mg
Sodium 145 mg
Calcium 0.0 mg


8 ounces medium egg noodles, uncooked
1/2 cup chopped onion
1/4 cup canned no-salt-added chicken broth, undiluted
1 teaspoon minced garlic
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (4-ounce) can sliced mushrooms, drained
1 cup (4 ounces) shredded reduced-fat Swiss cheese
1 (8-ounce) carton nonfat sour cream alternative
1/2 cup frozen egg substitute, thawed
1/2 cup evaporated skimmed milk
1/4 teaspoon salt
1/4 teaspoon sweet Hungarian paprika
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
Vegetable cooking spray


Cook noodles according to package directions, omitting salt and fat. Drain and set aside.

Combine onion, chicken broth, and garlic in a large saucepan; stir well. Cook over medium heat, stirring constantly, until onion is tender. Add noodles, spinach, and mushrooms; stir well.

Combine cheese and next 7 ingredients in a medium bowl; stir well. Add cheese mixture to noodle mixture, stirring well. Spoon into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes or until thoroughly heated.

Light and Luscious,

Oxmoor House

January 1994