Ingredients Jump to Instructions ↓

  1. Mushroom Noodle Casserole

  2. 1 lb mushrooms, sliced

  3. 1 lg onion, thinly sliced

  4. 1 c frozen peas

  5. 1 lb egg noodles

  6. 2 c chicken stock

  7. 4 tbsps flour

  8. 1/2 lb nonfat American cheese

  9. 1/2 c nonfat Parmesan cheese

  10. 1 tbsp butter, optional

  11. Preheat oven to 350 F Cook noodles according to package directions.

  12. Drain. In a non-stick skillet, sweat onion until translucent. Add

  13. mushrooms and cook until they absorb all juices. Stir in frozen

  14. peas and cook over low heat 5 minutes. Set mixture aside. In a

  15. small saucepan bring chicken stock to simmer. In a separate saucepan

  16. cook flour over moderate heat (using butter if desired) for two

  17. minutes. Flour may be lightly browned. Off heat, whisk in chicken

  18. stock. Cook over moderate heat for one more minute, then stir in

  19. cheeses. Combine all ingredients in a casserole or baking dish and 30 to 40 minutes.

  20. Serving Ideas : Serve with tossed salad, crusty bread, and white

  21. wine.

  22. : May be prepared a day ahead of time and baked just before serving.

  23. Even with the optional butter, this recipe has only 12% calories

  24. from fat.


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