Florentine Rice Noodle Gratin

• 12 lb uncooked wide rice noodles (banb pho)
• 1 12 cups 2% low-fat milk
• 1 cup grated swiss cheese, divided
• 1 teaspoon chopped fresh rosemary
• 14 teaspoon salt
• 14 teaspoon ground nutmeg
• 14 teaspoon black pepper
• 2 vegetable bouillon cubes
• 1 (8 ounce) package light cream cheese
• 1 teaspoon olive oil
• 1 12 cups chopped onions
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

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, 1/2 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 1/2 cup Swiss cheese.
7. Bake for 20 minutes or until bubbly.

rice noodles, milk, swiss cheese, rosemary, salt, ground nutmeg, black pepper, vegetable bouillon cubes, light cream cheese, olive oil, onions

Taken from www.food.com/recipe/florentine-rice-noodle-gratin-205079 (may not work)