8oz. Wide Egg Noodles
\n2 tsp. Olive Oil
\n1 Onion, finely chopped
\n8oz. sliced Mushrooms
\n3 lg. Eggs
\n1\/2 C. Cottage Cheese
\n1 T. sherry
\n1\/2 tsp. Thyme
\n1\/2 C. chopped Walnuts<\/p>\n
Preheat oven to 375 degrees and prepare a 9 x 13 baking dish with cooking spray. Cook the noodles according to package directions. Drain and place in a bowl and keep warm. Heat the oil in a large non-stick skillet; add the onion and mushrooms. Saut\u00e9 until the onion is tender and the mushrooms have released and reabsorbed their juices, about 8 minutes; remove from heat and set aside. Combine eggs, cottage cheese, sherry, and thyme in food processor and pulse until smooth. Add both onion and egg mixture to the noodles and toss. Spread in the baking dish, sprinkle evenly with walnuts, and cover with foil. Bake for 15 minutes, remove the foil, and bake until the noodles are lightly browned around the edges, about 15 minutes more.<\/p>\n
Serving Size: 1 1\/2 C.<\/p>\n
Calories: 276
\nFat: 12g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
8oz. Wide Egg Noodles 2 tsp. Olive Oil 1 Onion, finely chopped 8oz. sliced Mushrooms 3 lg. Eggs 1\/2 C. Cottage Cheese 1 T. sherry 1\/2 tsp. Thyme 1\/2 C. chopped Walnuts Preheat oven to 375 degrees and prepare a 9 x 13 baking dish with cooking spray. Cook the noodles according to package directions. Drain and place in a bowl and keep warm. Heat the oil in a large non-stick skillet; add the onion and mushrooms. Saut\u00e9 until the…<\/p>\n