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Ingredientes
- 3 quarts. water
- 2 tbsp. salt
- 1 teaspoon extra virgin olive oil
- 1 (5 ounce.) pkg. wide egg noodles
- 1/2 c. minced green pepper
- 1/2 c. minced onion
- 3 tbsp. melted butter
- 1/2 c. lowfat milk
- 1 can cream of mushroom soup
- 1 (6 ounce.) can sliced mushrooms, liquid removed
- 1/4 teaspoon black pepper
- 1 (12 ounce.) carton cream style cottage cheese
- 3 c. minced cooked chicken
- 1 (10 ounce.) pkg. shredded cheddar cheese
- 1/2 c. grated Parmesan cheese
- Paprika
Direcciones
- Bring water, salt and extra virgin olive oil to a boil; slowly add in noodles. Return to boil and cook 12-15 min, stirring occasionally. Drain and set aside.
- Saute/fry pepper and onion in butter till tender. Remove from heat; stir in soup, lowfat milk, mushrooms and pepper. Arrange half the noodles in ungreased 13 1/2 x 8 1/2 x 2 inch baking pan. Cover with half the soup mix.
- Top with half the cottage cheese and half the chicken; sprinkle with half the cottage cheese; sprinkle with half the cheddar cheese. Repeat layers. Top with Parmesan cheese. Sprinkle with paprika. Bake at 350 degrees for 45 min. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 12 servings | |
| Calories 334 | |
| Calories from Fat 192 | 57% |
| Total Fat 21.71g | 27% |
| Saturated Fat 10.36g | 41% |
| Trans Fat 0.01g | |
| Cholesterol 82mg | 27% |
| Sodium 1751mg | 73% |
| Potassium 227mg | 6% |
| Total Carbs 13.44g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.63g | 2% |
| Protein 20.89g | 33% |
