Florentine Rice Noodle Gratin

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Florentine Rice Noodle Gratin(Adapated from CL)

1/2 pound wide rice stick noodles (bánh pho)
1 1/4 cups 2% reduced-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-flavored bouillon cubes (I used Chicken)
1 (8-ounce) block 1/3-less-fat cream cheese
1 teaspoon olive oil
1 1/2 cups chopped onion
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray

Preheat oven to 375°.

Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well. If you cannot find these noodle - you can try it with fettucini but the texture will be a little different. The rice noodles are more silky.

Combine milk, 1/2 cup Swiss cheese, rosemary, and the next 5 ingredients (salt through cream cheese) in a blender or food processor, and process until smooth.

Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Remove from heat; stir in noodles, cheese mixture, and spinach.

Place mixture in an 8-inch square baking dish coated with cooking spray; sprinkle with 1/2 cup Swiss cheese. Bake at 375° for 20 minutes or until bubbly and lightly browned.

Serves 6