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[nverland]

Chicken Noodle Casserole

8 ounces egg noodles, uncooked
1/2 cup butter
1 cup sliced mushrooms, about 4 ounces
(or a 4 ounce can of mushrooms)
1/3 cup flour
2 cups chicken broth
1 cup milk
1/4 cup pimento, chopped (2 ounce jar, drained), optional
1/2 cup chopped green onions
2 teaspoons salt
1/2 teaspoon pepper
2 cups cooked diced chicken
1/3 cup grated Parmesan cheese

Cook noodles according to package directions and drain. In large skillet, melt butter over low heat; sauté mushrooms. Blend in flour, stirring until smooth. Gradually add chicken broth, milk, pimento, salt and pepper, stirring constantly until sauce is thickened. In a buttered 2½ quart casserole, combine noodles, chicken and sauce. Sprinkle Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree



Berry Pudding with Cream
This intensely-flavored berry pudding is topped with a delicious light cream. While it's traditionally made at the end of the summer in Denmark, when raspberries and red currants are at their peak, it's also wonderful with the strawberries and raspberries.

Servings: 8 servings, generous 1/2 cup each


Berry Pudding with Cream (Rødgrød med Fløde)
6 cups (about 6 half-pints) fresh or frozen (not thawed) raspberries
5 cups (about 1 1/2 quarts) fresh or frozen (not thawed) strawberries , trimmed
1/2 cup cornstarch
1/2 cup water
3/4 cup granulated sugar
1/4 cup whipping cream
2 teaspoons confectioners' sugar
1/4 teaspoon vanilla extract
3/4 cup nonfat plain Greek yogurt (see Ingredient Note)

1: Process raspberries and strawberries in batches in a food processor or blender until smooth. Transfer to a food mill or push through a fine sieve into a large measuring cup or bowl. Add enough water to the strained berries to equal 5 cups liquid.

2: Whisk cornstarch and water in a small bowl. Whisk the cornstarch mixture and granulated sugar into the strained berries and transfer to a Dutch oven or large saucepan. Cook over medium heat, whisking constantly (make sure to whisk the bottom well), until the mixture is very hot and beginning to bubble. Cook for 1 minute more, whisking constantly.

3: Transfer the pudding to a large bowl and let cool for 10 minutes. Press a piece of plastic wrap directly onto the surface and chill in the refrigerator for at least 2 hours (it will continue to thicken as it chills).

4: Whip cream in a small bowl until soft peaks form. Add confectioners' sugar and vanilla; continue whipping until firm peaks form. Fold in yogurt. Serve the pudding with a dollop of cream on top.


Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk. Removing the whey gives it an extra thick and creamy texture—making it the perfect ingredient for a lower-fat dessert topping. You can strain regular yogurt to make it thick like Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in 1 cup nonfat plain yogurt and let it drain in the refrigerator until reduced to 3/4 cup, about 2 hours.