Swiss Noodle Kugel
6 ounces wide no-yolk noodles
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (4 ounces) sliced mushrooms, drained
1 cup nonfat or low-fat cottage cheese
1 cup shredded nonfat or reduced-fat Swiss cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided*
1 cup fat-free egg substitute
3/4 cup evaporated skim milk
1 pinch ground nutmeg
* In this recipe, use regular Parmesan cheese, not a fat-free product.
Cook the noodles al dente according to package directions. Drain well, and return to the pot.
Add the spinach, mushrooms, cottage cheese, Swiss cheese, and 3 tablespoons of the Parmesan cheese to the noodles, and toss to mix well.
Coat a 2 1/2-quart casserole dish with nonstick cooking spray, and spread the noodle mixture evenly in the dish. Place the egg substitute, evaporated milk, and nutmeg in a small bowl, and stir to mix well. Pour the mixture over the noodles, and sprinkle the remaining 3 tablespoons of Parmesan over the top.
Cover the dish with aluminum foil, and bake at 350°F for 50 minutes. Remove the foil, and bake uncovered for 10 additional minutes, or until the top is lightly browned and a sharp knife inserted in the center of the dish comes out clean.
Remove the dish from the oven, and let sit for 10 minutes before serving.