ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach and Noodle Bake

Yield 12 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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