Egg noodle bake with golden raisins
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Medium or Fine Egg Noodles uncooked |
| 16 | ounces | Low-fat cottage cheese |
| 1 | cup | Low-fat sour cream |
| 1 | tablespoon | Margarine |
| 1 | medium | Onion; diced |
| 2 | Egg whites | |
| 1½ | cup | Low-fat milk |
| ½ | cup | Raisins or sultanas |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Cinnamon |
Directions
Prepare pasta according to package directions; drain. Rinse under water and drain again.
Preheat oven to 350 degrees F. In a large bowl, combine the noodles with the cottage cheese and sour cream and set aside. Melt the margarine in a small skillet. Add onion and saute over medium heat until soft, about 5 minutes. Combine onion with noodles. Beat egg whites in a medium bowl for 30 seconds, beat in milk. Add mixture to noodles. Stir raisins into noodles.
Lightly grease a 1½-quart baking dish with oil or cooking spray.
Spoon noodle mixture into the dish. In a small bowl, combine sugar and cinnamon and sprinkle over noodles. Bake noodles until firm and browned on top, about 55 minutes. Serve hot from the oven or at room temperature.
Each serving provides: 399 Calories; 23.3 g Protein; 64⅗ g Carbohydrates; 5.7 g Fat; 57⅕ mg Cholesterol; 418 mg Sodium.
Calories from Fat: 13%
Copyright National Pasta Association () (Reprinted with permission)