from The New Food Processor Bible: 30th Anniversary Edition.
by Norene Gilletz
When I served this scrumptious kugel dish for a buffet brunch, everyone kept going back for more! Made from noodles, spinach, fresh dill, ricotta cheese, butter, and sour cream (all light versions of course), who could resist!
1 package (12 ounces/375 g) medium noodles
1 package (10 ounces/300 g) frozen spinach, thawed and squeezed dry
1/4 cup fresh dill
2 tablespoons butter or margarine
2 cups (500 g) light ricotta cheese
1/2 cup light sour cream
2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk (skim or 1% is fine)
Prepare noodles according to package directions. Drain and rinse well. Return noodles to saucepan.
Food Processor Directions:
STEEL BLADE: Process spinach with dill until minced, about 10 seconds. Add butter, ricotta cheese, sour cream, eggs, salt and pepper. Process until well mixed, about 10 seconds, stopping machine once or twice to scrape down sides of bowl.
Add mixture to noodles. Add milk and mix well.
Spray a 9 x 13-inch glass baking dish with nonstick spray. Add noodle mixture and spread evenly.
Bake in preheated 350 degree oven for 1 hour, until golden. Serve warm.
Yield: 12 servings
Keeps 2 to 3 days in the refrigerator. Reheats and/or freezes well.
169 calories per serving, 12.6 g carbohydrates, 1 g fiber, 10 g protein, 8.7 g fat (4.6 g saturated fat), 102 mg cholesterol, 514 mg sodium, 208 mg potassium, 1 mg iron 207 mg calcium, 172 mg phosphorus
Recipe: Dairy, Side Dish, Kugel, Dairy, Kosher