Spinach and Noodle Bake

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 17%
  • Fat: 2.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10g
  • Carbohydrate: 18.7g
  • Fiber: 0.0g
  • Cholesterol: 24mg
  • Iron: 0.0mg
  • Sodium: 145mg
  • Calcium: 0.0mg


  • 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


  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.
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