Ukrainian Noodle And Spinach Casserole Recipes

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 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.

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:

• 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:

• In a large skillet heat oil over medium heat, saute the onions for 5 minutes, add mushrooms continue sauting for 4 minutes more.
• Add celery, peppers, green onions, continue to saute for another 3 minutes.
• Add soup& hot sauce, mix well.
• Add sausage & Noodles ,remove from heat.
• Preheat oven to 350F.
• Lightly grease a 9"x9"x3", Pour in the casserole mix.
• Cover and bake for 30 minutes, remove cover& sprinkle on the onion flakes.
• Return to the oven for 15 minutes to brown the flakes and finish cooking.
• Serve Hot.