Yield: 6 Servings
|1||(16 oz.) pkg. wide egg noodles|
|1||(8 oz.) container low-fat cottage cheese|
|1||(8 oz.) container fat-free sour cream|
|1||(8 oz.) container egg substitute, thawed|
|1½ cup||Low-fat milk|
|1||(10 oz.) pkg. frozen chopped spinach, thawed & well drained|
|⅛ teaspoon||Ground nutmeg Crumb topping|
One hour before: In large saucepan, prepare egg noodles as label directs; drain. Remove noodles to saucepan. Preheat oven to 350 degrees. In blender at medium speed, blend cottage cheese, sour cream alternative, and egg substitute until smooth. Into noodles, stir cottage cheese mixture, milk, spinach, sugar, salt, pepper and nutmeg until blended. Grease shallow 3½ quart casserole. Spoon noodle mixture into casserole. Cover and bake for 40 minutes or until hot.
Meanwhile, prepare crumb topping: Tear 2 slices white bread into small pieces. In 10 inch skillet over medium heat, melt 2 tablespoons margarine. Add bread crumbs and cook until golden, stirring frequently. Remove skillet from heat. Sprinkle crumb topping over casserole. 6 main servings.