Florentine Rice Noodle Gratin

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve with French bread and a side salad.

Ingredients

• 1/2 pound uncooked wide rice stick noodles
• 1 1/4 cups 2% reduced-fat milk
• 1 cup (4 ounces) grated Swiss cheese, divided
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 2 vegetable-flavored bouillon cubes
• 1 (8-ounce) block 1/3-less-fat cream cheese
• 1 teaspoon olive oil
• 1 1/2 cups chopped onion
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• Cooking spray

Directions

1. Preheat oven to 375°.
2. Cook noodles in boiling water 5 minutes or until done.
3. Drain and rinse with cold water; drain well.
4. Combine milk, 1/2 cup Swiss cheese, rosemary, and next 5 ingredients in a blender or food processor, and process until smooth.
5. Heat oil in a large Dutch oven over medium heat.
6. Add onion; cook 5 minutes or until tender, stirring frequently.
7. Remove from heat; stir in noodles, cheese mixture, and spinach.
8. Place mixture in an 8-inch square baking dish coated with cooking spray; sprinkle with 1/2 cup Swiss cheese.
9. Bake at 375° for 20 minutes or until bubbly and lightly browned.

Yield: 6 servings (serving size: about 1 1/4 cups)