SPINACH NOODLE CASSEROLE
We enjoyed a similar casserole at a friend's house many years ago. She didn't have a recipe but told me the basic ingredients. I eventually came up with my own version and have shared the recipe many times since. It goes great with ham but also is filling by itself. -Doris Tschorn, Levittown, New York
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions; drain and rinse in cold water. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange half of the noodles in an ungreased 11x7-in. baking dish; layer half of the spinach and half of the Swiss cheese. Spread with half of the white sauce. Repeat layers. Layer with mozzarella and Parmesan cheeses. Sprinkle with paprika if desired., Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 210 calories, Fat 12g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 378mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
SPINACH NOODLE CASSEROLE
Spinach noodles in a creamy, zesty sauce. Quick, easy and very healthy. It is very yummy as well! If desired, serve with additional sour cream and Texas herb toast!!
Provided by CORWYNN DARKHOLME
Categories Side Dish
Time 3h20m
Yield 8
Number Of Ingredients 9
Steps:
- Cook noodles in a large pot of salted boiling water until barely tender. Drain and rinse with cold water. Toss with vegetable oil.
- While noodles are cooking, combine sour cream and flour in a large bowl. Mix well, then stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce, and garlic salt. Stir noodles into mixture. Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.
Nutrition Facts : Calories 226 calories, Carbohydrate 14.7 g, Cholesterol 34.5 mg, Fat 14.9 g, Fiber 1 g, Protein 8.8 g, SaturatedFat 7.5 g, Sodium 668.6 mg, Sugar 0.6 g
UKRAINIAN NOODLE AND SPINACH CASSEROLE
Lokshyna, zapechena z shpynatin (in Ukranian) comes from Bake Until Bubbly by Clifford Wright. No, I do not speak Ukrainian but I thought I could copy it out of his book and pretend for 10 seconds. Don't I wish! You can prepare the casserole ahead of time, with everything in place except the hard-boiled egg garnish, and store in the refrigerator until needed. When baking it after it has been refrigerated, remember to keep it in the oven a little longer than called for in the recipe directions so that it will be hot in the center. He suggests that if there are leftovers, put this recipe with veal tomato casserole leftovers. Interesting fusion of 2 casseroles. Timing does not include hard-boiling the eggs.
Provided by WiGal
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Lightly butter the bottom and sides of a 9 X 3 inch round baking casserole with 1 tablespoon of butter.
- Bring a large pot of "abundantly" salted water to a vigorous boil.
- Add the noodles and cook until al dente.
- Remove the noodles by pulling them out of the water with tongs or a pasta fork and transfer them to a colander; allow the water to continue boiling.
- Transfer noodles to a large bowl and toss with 2 tablespoons of melted butter; half of the cheese, and 1/2 teaspoon salt.
- Add the spinach to the boiling pasta water, and cook until the spinach wilts, about 1 minute, then drain the spinach in the colander, squeezing out the excess water with the back of a wooden spoon.
- Finely chop the spinach and set aside.
- In a large skillet, melt the 3 tablespoons of butter over high heat, then add the onion.
- Reduce the heat to medium and cook, stirring, until softened, about 4 minutes.
- Stir in the chopped spinach, increase the heat to high, and cook uncovered, stirring almost constantly, until the moisture in the pan has completely evaporated and the spinach as begun to stick slightly to the pan, about 4 minutes.
- Stir in the remaining 1/2 teaspoon of salt and some black pepper.
- Arrange one-third of the noodle mixture in a layer on the bottom of the casserole.
- Place half of the spinach on top.
- Cover the spinach with the next third of the noodle mixture, then cover with the remaining spinach.
- Add the remaining noodle mixture as the top layer.
- In a medium-size skillet, melt the remaining 2 tablespoons of butter over high heat, then remove from the burner and stir in the bread crumbs and remaining cup of cheese.
- Quickly sprinkle the bread crumb mixture on top of the noodles.
- Bake until golden brown, about 30 minutes.
- Garnish with the hard-boiled eggs.
NOODLE AND SPINACH CASSEROLE
Warm up with this hearty Italian-inspired casserole on chilly weeknights, topped with Parmesan cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain noodles as directed on package, using minimum cook time. In nonstick skillet, cook beef, garlic, salt and pepper over medium-high heat 5 to 7 minutes until beef is thoroughly cooked; drain. Stir in pasta sauce and Italian seasoning.
- In large bowl, mix spinach, Monterey Jack cheese, sour cream, egg and garlic salt. Fold in noodles; spoon mixture into casserole. Sprinkle with 3/4 cup of the Parmesan cheese. Top with beef mixture and remaining 3/4 cup Parmesan cheese. Bake uncovered 30 minutes or until bubbly and golden.
Nutrition Facts : Calories 490, Carbohydrate 25 g, Fat 1 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1020 mg
NOODLE-SPINACH CASSEROLE
Make and share this Noodle-Spinach Casserole recipe from Food.com.
Provided by Me Mr. Jones
Categories Vegetable
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F degrees.
- Cook and drain noodles.
- Add spinach, soup, onion, sour cream, salt and pepper.
- Mix together.
- Place 1/2 in a 3 quart baking dish.
- Spread with 1/2 of Cheese Whiz.
- Add remaining noodle mixture, and spread with rest of Cheese Whiz.
- Bake for 1 hour.
Nutrition Facts : Calories 501.5, Fat 29, SaturatedFat 16.4, Cholesterol 104.8, Sodium 1541.5, Carbohydrate 43.9, Fiber 3.8, Sugar 5.9, Protein 18.1
SPINACH NOODLE CASSEROLE (LACTO OVO)
This is a dish that hearkens back to 1980s vegetarianism, when I started making it. From the 1983 Nikki & David Goldbeck's American Wholefoods Cuisine. It is basically Spinach au gratin, with the addition of cottage cheese and noodles. It is unlike most recipes I've found that call themselves Spinach Noodle Casserole because it lacks the white sauce (Béchamel sauce) used in most American casseroles to bind everything together. The recipes that are most similar end up being Ukrainian. It is very simple, with nice contrasts between the flavors and a wonderful buttery crumb topping. Unfortunately, I have been unable to locate gluten-free flat egg noodles. Macaroni or rotelle or shells work, but are not as good as the egg noodles were. Next time I may try the fat Thai rice noodles to see if they are any better.
Provided by Lelandra
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Cook pasta in boiling salted water until barely tender.
- Heat oil in large skillet and saute onion until limp, 3 to 5 minutes. Add spinach. If using fresh spinach, cook uncovered, stirring occasionally, for 5 to 10 minutes until cooked down. Season with salt.
- Drain pasta and mix with salt, pepper, cottage cheese and grated cheese.
- In a greased, shallow baking dish (I use a glass 13x9 pan), layer half the pasta mixture, half the spinach, the remaining pasta, and top with the remaining spinach.
- Combine topping ingredients and sprinkle on top. Bake 20 minutes until top is golden.
Nutrition Facts : Calories 630.8, Fat 28.9, SaturatedFat 14, Cholesterol 60.2, Sodium 1147.1, Carbohydrate 65.2, Fiber 7.1, Sugar 4.5, Protein 30
CREAMY CHICKEN-NOODLE CASSEROLE WITH SPINACH AND MUSHROOMS
Categories Chicken Dairy Leafy Green Mushroom Pasta Poultry Bake Kid-Friendly Back to School Dinner Casserole/Gratin Spinach Winter Potluck Noodle Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Combine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid.
- Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.)
- Preheat oven to 400°F. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish.
- Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan.
SPINACH NOODLE CASSEROLE
Provided by Jan Okun
Categories Cheese Dairy Pasta Vegetable Side Bake Vegetarian Quick & Easy Fall Bon Appétit California
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Lightly grease 8x8x2-inch glass baking dish. Blend spinach, noodles, sour cream, pesto sauce and nutmeg in large bowl. Spoon mixture into prepared dish. Sprinkle cheese over. Bake until set, about 45 minutes. Let stand 10 minutes.
EGG NOODLES WITH SPINACH
A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.
Provided by Judy in Delaware
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
- While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
- Stir spinach mixture into the noodles; season with salt and pepper.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 43.8 g, Cholesterol 77.5 mg, Fat 14.1 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 8 g, Sodium 116.8 mg, Sugar 2.4 g
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