Low fat noodles romanoff
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Egg noodles; yolk free |
| 2 | cups | Sliced mushrooms |
| 1 | medium | Onion flakes; minced |
| 2 | teaspoons | Soft margarine |
| 1 | Clove garlic; minced | |
| 1 | cup | Lowfat ricotta cheese |
| 1 | cup | Lowfat sour cream |
| 1 | teaspoon | Worcestershire sauce |
| 2 | drops | Tabasco sauce; or more to taste |
| ⅛ | teaspoon | Salt; optional |
| ⅛ | teaspoon | Pepper |
| 8 | tablespoons | Parmesan cheese |
Directions
Cook the noodles in a large pot of boiling water for 6 minutes, or until tender. Drain, rinse with hot water and drain again. Transfer to a large bowl and keep warm. While the noodles are cooking, combine the mushrooms, onions, margarine or butter and garlic in a 2-quart microwave-safe casserole. Cover and microwave on high power for a total of 6 minutes; stop and stir after 3 minutes. Stir in the ricotta, sour cream, Worcestershire sauce, hot-pepper sauce, salt (if using), black pepper and 6 tablespoons of the Parmesan. Stir in the noodles and sprinkle with the remaining 2 tablespoons cheese. Cover and microwave for 5 to 6 minutes, or until heated through.
Source Prevention on line Formated for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Prevention On Line
Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd <c.floyd@...> on Jan 21, 1998