Spinach And Egg Noodle Casserole Recipes

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.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
• Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.

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.

Steps:

• Using a large saucepan or stock pot, cook noodles following package directions; drain well. Put noodles back in the pot and set aside.
• In a medium saucepan, melt 2 tablespoons of butter over medium-low heat; cook onion for 2 minutes. Add corned beef and cook until lightly browned. With a slotted spoon, transfer beef mixture to the pot with noodles. Add the squeezed spinach to the pot and set aside.
• In the same medium saucepan, melt remaining 2 tablespoons butter over medium-low heat; stir in flour until well blended and bubbly. Stir in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Add pepper and thyme. Stir in the cheese, cooking until melted. Add salt to taste. Pour sauce over the noodle and corned beef mixture; stir until well blended. Spoon the noodle mixture into prepared baking pan. If desired, top with crumbled French fried onion rings or buttered bread crumbs. Bake for 30 minutes, or until hot and lightly browned.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain., Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted., Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese; toss to combine. Sprinkle with bacon mixture.

Steps:

• Combine the cooked noodles with the butter, cheese, and salt.
• Squeeze the spinach dry and then chop it.
• Cook the onion in the butter until tender.
• Add the spinach.
• Season to taste with salt and pepper.
• Arrange the noodles and spinach in alternate layers in a buttered baking dish.
• Top with the buttered bread crumbs.
• Bake in a moderate oven (350 degrees F.) for about 35 minutes.
• Serve this dish garnished with hard cooked eggs.
• FRIED COOKED LOKSHYNA: Cook the egg noodles, drain, rinse with cold water, and drain again.
• Spread them in a thin layer on a platter and chill thoroughly in the refrigerator.
• Separate the strands.
• Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
• Remove and drain on absorbent paper.
• Sprinkle the noodles with salt and keep them warm.
• Serve as an accompaniment to meat, or use as a topping for creamed dishes.
• FRIED LOKSHYNA: Noodles prepared by the following method will be regarded as a rare treat by the family and guests.
• They are good as an accompaniment to meat, as a topping for various dishes, and as a cocktail snack.
• Prepare the homemade noodle dough, find the recipe for Ukrainian LOKSHYNA (egg noodles) but do not dry it.
• Cut the rolled dough into 3 inch strips.
• Shred each strip individually and toss the shreds lightly to separate the strands.
• Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
• Drain on absorbent paper.
• Serve as desired.

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.