4 cup Egg noodles, yolk free
2 cup Sliced mushrooms
1 medium Onion flakes, minced
2 tsp Soft margarine
1 Clove garlic, minced
1 cup Lowfat ricotta cheese
1 cup Lowfat sour cream
1 tsp Worcestershire sauce
2 drop Tabasco sauce, or more to taste
1/8 tsp Salt, optional
1/8 tsp Pepper
8 tbsp Parmesan cheese
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Cook the noodles in a large pot of boiling water for 6 minutes, or until tender. Drain, rinse with hot water and drain again. Transfer to a large bowl and keep warm. While the noodles are cooking, combine the mushrooms, onions, margarine or butter and garlic in a 2-quart microwave-safe casserole. Cover and microwave on high power for a total of 6 minutes; stop and stir after 3 minutes. Stir in the ricotta, sour cream, Worcestershire sauce, hot-pepper sauce, salt (if using), black pepper and 6 tablespoons of the Parmesan. Stir in the noodles and sprinkle with the remaining 2 tablespoons cheese. Cover and microwave for 5 to 6 minutes, or until heated through.
Source Prevention on line Formated for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Prevention On Line
Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd <c.floyd@arnprior.com> on Jan 21, 1998
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