Best Spinach Noodle Casserole Recipes

SPINACH NOODLE CASSEROLE

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.

CHEESY GROUND BEEF-SPINACH SOUR CREAM NOODLE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a large skillet cook the beef with the onions, garlic, bell pepper, Italian seasoning, mushrooms and chili flakes until the beef is no longer pink; drain fat, then season with seasoned salt and pepper to taste.
• Add in the Parmesan cheese and pasta sauce; mix to combine, then simmer for about 20 minutes over medium-low heat.
• In a large bowl combine the spinach (squeeze out any excess moisture in the spinach with hands) with 2-1/2 cups Monterey Jack cheese, sour cream, egg, green onion, garlic powder and 1/4 cup grated Parmesan cheese; mix to combine, then fold in cooked egg noodles.
• Spoon the spinach mixture into the prepared baking dish.
• Sprinkle with about 1 cup Parmesan cheese (can use less).
• Top evenly with the ground beef mixture, then sprinkle about 1 cup Parmesan cheese over the ground beef mixture.
• Bake uncovered for about 25 minutes; remove from oven then sprinkle with about 1-1/2 cups grated Monterey Jack cheese on top.
• Return to oven and bake for about 5 minutes, or until the cheese has melted.
• Delicious!

CREAMY CHICKEN-NOODLE CASSEROLE WITH SPINACH AND MUSHROOMS

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.

CORNED BEEF NOODLE CASSEROLE WITH SPINACH AND CHEESE

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.

NOODLE AND SPINACH CASSEROLE

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.

UKRAINIAN NOODLE AND SPINACH CASSEROLE

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.

SPINACH NOODLE CASSEROLE

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.

CHEESY BEEF-SPINACH NOODLE CASSEROLE

Steps:

• 1. In a large skillet, cook the beef with the onions, garlic, green pepper, Italian seasoning, and mushrooms until the beef is no longer pink, drain fat, then season with salt and pepper to taste.
• 2. Add in 1/4 cup Parmesan cheese and spaghetti sauce; mix to combine, then simmer for about 20 minutes over medium-low heat.
• 3. In a large bowl, combine the spinach (squeeze out any excess moisture in the spinach with hands) with 2-1/2 cups Monterey Jack cheese, sour cream. egg, green onion, garlic powder and 1/4 cup Parmesan cheese; mix to combine, then in cooked noodles.
• 4. Spoon the spinach mixture into a greased 13 X 9 inch baking dish. Sprinkle with 1 cup of Parmesan cheese. Top evenly with the ground beef mixture, then sprinkle 1 cup Parmesan cheese over the ground beef mixture.
• 5. Bake uncovered at 350 degrees for about 25 minutes; remove from oven, then sprinkle 1-1/2 cups Monterey Jack cheese on top.
• 6. Return to oven and bake for 5 minutes, or until the cheese has melted.

SPINACH NOODLE CASSEROLE

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.

SPINACH NOODLE CASSEROLE (LACTO OVO)

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.

SPINACH-AND-EGG NOODLE CASSEROLE

Steps:

• In a microwave, defrost the spinach, then wring dry in a clean kitchen towel. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the noodles to the pot.
• While the pasta is working, in a medium size skillet, heat the EVOO, one turn of the pan, over medium heat. Add the onion and garlic and cook until tender, 8-10 minutes. Add the spinach, breaking it apart, to heat through. Season with salt and pepper. Remove the pan from the heat.
• Position an oven rack in the center of the oven and pre-heat the broiler. While the onion cooks, in a medium size saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until thickened, about 5 minutes. In a bowl, whisk a little of the sauce into the egg yolks, then whisk the egg yolk mixture into the sauce in the pan and turn the heat to the lowest setting. In a bowl, mix together the panko, Gruyère and Parmigiano Reggiano cheese.
• Stir the spinach and sauce into the noodles to combine, then transfer to a casserole dish. Top with the panko-cheese mixture. Broil in the middle of the oven until bubbly and brown, 3-5 minutes.

SPINACH NOODLE CASSEROLE

Steps:

• Parboil noodles Mix other ingredients.Bake in greased round casserole, covered, 35-40 minutes.