Light Scalloped Noodles

By dashy_65

Ingredients

• 8 oz. (4 cups) uncooked egg noodles
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 2 tablespoons water
• 1 (10 3/4-oz.) can condensed 98%-fat-free cream of chicken soup
• 1/2 cup skim milk
• 1 (4-oz.) can Green Giant® Mushroom Pieces and Stems, undrained
• 1 (8-oz.) container (1 cup) nonfat sour cream
• 1 (2-oz.) jar diced pimientos, drained
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• TOPPING
• 1/2 cup cornflake crumbs
• 2 oz. (1/2 cup) finely shredded reduced-fat sharp Cheddar cheese
• 2 teaspoons margarine or butter, melted
• Nonstick cooking spray

Details

Servings 8

Preparation

Step 1

1.Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.

2.Meanwhile, in small nonstick skillet, combine onion, bell pepper and water; cover and cook over medium-high heat for 3 minutes or until tender.

3.In large bowl, combine onion mixture, soup, milk, mushrooms with liquid, sour cream, pimientos, salt, pepper and Worcestershire sauce; mix well.

4.Add cooked noodles to soup mixture; mix well. Spread mixture in sprayed baking dish. In small bowl, combine cornflake crumbs, cheese and margarine; mix well. Spread evenly over noodle mixture. Spray topping for about 10 seconds with nonstick cooking spray to coat well.

5.Bake at 350°F. for 30 minutes or until thoroughly heated.


230 cal. 6g.fat. 520mg. sod. 34g. carb. 2g. fiber