Baked Sour Cream Noodles (Low-Fat)
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 ounces yolk-free egg noodles (such as No-Yolks)
- 1 1⁄2 cups fat free sour cream
- 1 cup fat-free cottage cheese, drained
- 1⁄4 cup skim milk
- 2 garlic cloves (we use 4)
- 1 teaspoon low-sodium worcestershire sauce
- 1⁄8 teaspoon white pepper (or to taste)
- 1⁄4 cup parmesan cheese, shredded or 1/4 cup parmesan cheese, grated
- 1 tablespoon poppy seed
directions
- Preheat the oven to 350 degrees farenheit, 175 celsius, or gas mark 4.
- Lightly spray a 2 quart casserole dish with cooking spray.
- Prepare the egg noodles per package directions omitting the oil and salt, drain well.
- While noodles are cooking, in a large bowl stir together the sour cream, cottage cheese, milk, garlic, worcestershire, and pepper.
- Stir in the cooked noodles, and spoon into the casserole dish.
- Bake uncovered, for 15 minutes.
- Sprinkle with the parmesan and poppy seeds and bake for 5 minutes more.
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Reviews
-
This is very good - very similar to another recipe I make regularly (which I like a bit better, but this was good also). I used light sour cream and cottage cheese and doubled the Worcestershire. I also added an extra 5 minutes to the baking time before adding the Parmesan. I think I will stick to my regular recipe, but I enjoyed trying another one :) Thanks for sharing!
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