Florentine Rice Noodle Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 pound wide rice stick noodles (bánh pho) |
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. Drain and rinse with cold water; drain well.
3. Combine milk, 1/2 cup Swiss cheese, rosemary, and the next 5 ingredients (rosemary through cream cheese) in a blender or food processor, and process until smooth.
4. Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Remove from heat; stir in noodles, cheese mixture, and spinach.
5. Place mixture in an 8-inch square baking dish coated with cooking spray; sprinkle with 1/2 cup Swiss cheese. Bake at 375° for 20 minutes or until bubbly and lightly browned.
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