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Low Fat Noodles Romanoff

4 c Egg noodles; yolk free
2 c Sliced mushrooms
1 md Onion flakes; minced
2 ts Soft margarine
1 Clove garlic; minced
1 c Lowfat ricotta cheese
1 c Lowfat sour cream
1 ts Worcestershire sauce
2 dr Tabasco sauce; or more to taste
1/8 ts Salt; optional
1/8 ts Pepper
8 tb Parmesan cheese


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.




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