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Three Cheese Noodle Bake




Source of Recipe


JoAnna Lund


List of Ingredients




Three Cheese Noodle Bake
1(103/4oz) can cream of mushroom soup
1 tsp. Italian seasoning
1/2 c (one 2.5 oz jar) sliced mushrooms undrained
1/4 c (3/4 oz) grated Kraft fat free Parmesan cheese
1/3 c (1 1/2 oz) shreeded Kraft reduced fat Cheddar cheese
1/3 c (1 1/2 oz.) Shredded reduced-fat Mozzerella cheese
1 1/2 c. hot cooked noodles rinsed and drained
1/2 c. frozen whole kernal corn thawed

In a large skillet sprayed with butter flavored spray combine mushroom soup,Italian seasoning, undrained mushrooms and Parmesan heese. Mix well to combine. Stir in Mozzerella cheese and Cheddar cheese. Cook over medium heat for about 3 minutes or til cheese melts stirring often. Add noodles and corn. Mix well to combine. Lower heat and simmer for about 5 minute or til mixture is heated through,stirring occasionally.

HINTS: 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups
Thaw corn in colander and rinsing under hot water for one minute.

Each serving equals:
HE: 1 1/4 Protein, 1 Bread, 1/4 Vegetable, 1/2 Slider, 1 Optional Calorie
214 Calories, 6 gm fat, 10 gm Protein, 30 gm Carbohydrates, 627 mg Sodium, 198 mg Calcium, 2 gm fiber
DIABETIC: 1 1/2 Starch/Carbohydrates 1 Meat

Recipe