Baked Noodle Ring Recipe

• 1/4 lb Large flat noodles Safflower oil -- for coating Pan
• 2 tsp Unsalted butter
• 1/4 c. Chopped green onion
• 1/4 c. Chopped red bell pepper
• 1/2 c. Thinly sliced mushrooms
• 2 tsp Whole wheat pastry flour
• 1/2 tsp Herbal salt substitute
• 1/2 c. Nonfat lowfat milk
• 1/4 c. Nonfat yogurt
• 1 dsh Fresh grnd black pepper
• 2 x Egg whites
• 2 whl Large eggs
• 1/4 c. Finely minced parsley

1. 1.
2. In a large pot over high heat, bring to a boil 2 qts of water.
3. Cook noodles till barely tender (about 5 min).
4. Drain and refresh under cool water, then set aside.
5. 2.
6. Preheat oven to 350 degrees F. Lightly oil an 8-inch ring mold or possibly an 8-inch-square baking pan.
7. 3.
8. In a large skillet over medium-high heat, heat butter and saute/fry green onion, bell pepper, and mushrooms for 5 min.
9. Add in flour and salt substitute and cook, stirring, for 2 min.
10. Pour in lowfat milk and cook, stirring frequently, till thick (about 8 min).
11. Stir in yogurt and pepper and remove from heat.
12. 4.
13. Separate Large eggs.
14. In a small bowl combine all egg whites and beat till stiff.
15. In a separate bowl beat egg yolks till foamy, then add in to sauteed vegetables.
16. Add in liquid removed noodles and mix in egg whites, then parsley.
17. Pour mix into prepared pan.
18. 5.
19. Bake till set (about 30 min).
20. Unmold and serve warm.

flat noodles, butter, green onion, red bell pepper, mushrooms, flour, salt substitute, milk, nonfat yogurt, black pepper, egg whites, eggs, parsley

Taken from cookeatshare.com/recipes/baked-noodle-ring-75116 (may not work)