Florentine Rice Noodle Gratin

Cooking Light

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄2 lb  uncooked  wide rice noodles (banb pho)
• 1 1⁄2 cups 2% low-fat milk
• 1  cup  grated swiss cheese, divided
• 1  teaspoon  chopped fresh rosemary
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon black pepper
• 2  vegetable bouillon cubes
• 1 (8 ounce) package light cream cheese
• 1  teaspoon olive oil
• 1 1⁄2 cups  chopped onions
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Directions

1. Preheat oven 375°.
2. Cook noodles in boiling water 5 minutes or until done; drain and rinse with cold water; drain well.
3. Combine milk, ½ cup Swiss cheese, rosemary, and the next 5 ingredients in a blender or food processor; process until smooth.
4. Heat oil in a large pot over medium heat; add in onion; stir/saute 5 minutes or until tender.
5. Remove pot from heat; stir in noodles, cheese mixture, and spinach.
6. Transfer mixture to an 8-inch square baking dish coated with cooking spray; sprinkle with ½ cup Swiss cheese.
7. Bake for 20 minutes or until bubbly.