Brigitte Sealing's Noodles Florentine
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
noodles
cooked, drained |
|
| 2 | cups |
cottage cheese
|
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
basil
crushed |
*
|
| ¼ | cup |
bread crumbs
|
|
| 10 | ounces |
spinach
|
|
| ½ | cup |
sour cream
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | tablespoon |
butter
melted |
|
| ¼ | teaspoon |
thyme
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
noodles
cooked, drained |
|
| 473 | ml |
cottage cheese
|
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
basil
crushed |
*
|
| 59 | ml |
bread crumbs
|
|
| 289 | ml/g |
spinach
|
|
| 118 | ml |
sour cream
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 15 | ml |
butter
melted |
|
| 1.3 | ml |
thyme
crushed |
*
|
Directions
In a large bowl, mix spinach, cottage cheese, parmesan cheese, sour cream, salt, tabasco, basil and thyme.
Stir in noodles. Turn into a 1½ quart casserole dish. In a small bowl, combine butter and bread crumbs. Sprinkle over the casserole. Cover and bake at 350℉ (180℃) for 45 minutes.
