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
How to Make It
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.