Egg Noodle Casserole

Prep Time: 0 minutes
Cooking Time: 45 minutes
The simple combination of noodles, eggs, and a white sauce translate into a great breakfast dish that can be made ahead.

Makes 6 servings

 

1 (8-ounce) package wide noodles

1/4 cup all-purpose flour

2 cups skim milk

1 teaspoon Worcestershire sauce

Salt and pepper to taste

1/2 teaspoon garlic powder

6 hard-boiled large eggs, whites only, chopped

2/3 cup shredded reduced-fat Cheddar cheese

 

1. Preheat oven 350°F. Cook noodles according to package directions, omitting any salt and oil. Drain; set aside.

2. In small saucepan, mix together flour and milk. Cook over medium heat, stirring, until thickened. Add Worcestershire sauce, salt and pepper, garlic powder.

3. Arrange half of egg whites in bottom of 2-quart casserole dish coated with nonstick cooking spray. Cover egg whites with half of noodles, then add half cheese, then half white sauce. Repeat layers. Bake 30 minutes.

 

Nutritional information per serving

Calories 245, Protein (g) 16, Carbohydrate (g) 36, Fat (g) 4, Cal. from Fat (%) 15, Saturated Fat (g) 2, Dietary Fiber (g) 1, Cholesterol (mg) 44, Sodium (mg) 194, Diabetic Exchanges: 1 lean meat, 2 starch, 0.5 skim milk

 

DOC’S NOTES: Use this dish for breakfast, lunch, or dinner. Remember, if it appeals to you at the time, it is OK to eat it whenever. The eggs provide a great source of protein, vitamins, and minerals while the cheese adds protein and calcium.

egg-noodle-casserole
 

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