Buttery Noodle Bake Directions:
• Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a small amount of light butter.
• Add the uncooked egg noodles and spread them evenly across the bottom of the slow cooker.
• In a bowl, whisk together the melted light butter, almond milk, and chicken broth until fully combined.
• Pour the mixture evenly over the noodles, gently pressing them down so they are mostly submerged.
• Cover and cook on LOW for 2–3 hours, stirring once halfway through if possible.
• Turn off the slow cooker and let the noodles rest for 5–10 minutes to thicken.
• If they appear too loose, leave the lid off briefly; if too dry, add a small splash of hot broth or water.
• Fluff gently with a fork and serve warm.
• Serving size: 1 cup (recipe yields 8 cups).
WW Points Calculation
Wide egg noodles 12 oz: 36.00
Land O Lakes Light Butter 4 tbsp: 7.00
Unsweetened almond milk 1 cup: 0.00
Low-sodium chicken broth 3 cups: 0.00
Points Information:
Total Points: 43.00
Servings: 8 cups
Points per serving: 5.38
Nutrition Information
Calories: 221
Fat: 6g
Protein: 7g
Carbohydrates: 34g
Sugar: 2g
Sodium: 298mg
I'm waiting for your comments! Enjoy!
