Categories: Casseroles, Dairy, May2012, Pasta, Spinach

Ingredients

• 8 ounces (about 2 1/2 cups) egg noodles, cooked, drained, and cooled slightly
• 1 cup low-fat cottage cheese
• 1 cup light sour cream
• 2 cloves garlic, minced
• 1/4 cup chopped green onion, including some tender green tops
• 2 pkgs (6 ounces each) fresh spinach, cooked, drained, and chopped; or 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3 drops Tabasco sauce
• 1 tsp Worcestershire sauce
• Dash of ground nutmeg
• 1/2 tsp salt
• Freshly ground pepper to taste
• 1 tomato, seeded, sliced, and drained
• 3/4 cup grated Monterey Jack cheese

Directions

1. 1) Preheat oven to 350°F. In a large bowl, mix together all ingredients except tomato slices and Monterey Jack cheese. Transfer to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil.

2. 2) Cover and bake 15 minutes. Remove lid and layer tomatoes followed by cheese on top. Bake, uncovered, until bubbly and cheese melts, about 20 minutes longer.

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