Best Spinach Noodle Casserole Lacto Ovo Recipes

SPINACH AND EGG NOODLE CASSEROLE RECIPE

Spinach And Egg Noodle Casserole Recipe image

This spinach noodle casserole recipe is a family favorite and is actually pretty easy to make. Cheesy goodness, carb-tastic flavors, with lots of greens all lumped together in a casserole dish that tastes like magic.

Provided by Vera Sweeney - Lady and the Blog

Time 25m

Number Of Ingredients 15

Ingredients

* 2 packages of frozen spinach
* 1 bag of egg noodles (a pound or so)
* 2 tablespoons of olive oil
* 1 onion chopped
* 4 garlic cloves chopped (I used a zester)
* 4 tablespoons of butter
* 2 rounded tablespoons of flour
* 1 cup of whole milk
* 1 teaspoon of nutmeg
* 2 egg yolks
* handful of cherry tomatoes (sliced in half)
* 1 cup panko breadcrumbs
* 1 cup parmesan cheese
* 1 cup (or 2) of shredded mozzarella cheese
* salt and pepper to taste

Steps:

Microwave the spinach according to box instructions. Meanwhile, boil a large pot of water for the noodles.
Sautee the onion and garlic with the olive oil in a pan. Salt and pepper.
When spinach is done you have to drain it. I don't have a cheesecloth but if you do, squeeze all the water out. If you are like me - use your hands.
Add the spinach to the onions and garlic. Add sliced cherry tomatoes and cook for a few minutes.
Pour entire mixture into the drained egg noodles and stir. Add your shredded mozzarella cheese and a handful of Parmesan cheese. Stir once more. Salt and pepper.
Use the pan you just took the onions and spinach out of and melt the butter over medium heat. Whisk in flour and then the milk. Season with salt, pepper, and nutmeg. Cook until it thickens - around 5 minutes.
In a bowl, whisk the egg yolks and then pour some of the butter mixture into the bowl to temper the eggs. Then add eggs into your pan and cook for a few more minutes.
Turn on your boiler.
Add the butter mixture to your pasta and stir together. Place in your pan.
Top with panko breadcrumbs and Parmesan cheese evenly. Place in broiler for a few minutes. Keep an eye that you don't burn the panko breadcrumbs. This is so important because my oven is evil!!!
When you feel good about your browning, take the dish out and serve!

Nutrition Facts : Calories 315 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 551 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

NOODLE AND SPINACH CASSEROLE

Noodle and Spinach Casserole image

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

Ingredients

5 cups uncooked wide egg noodles (8 oz)
1 1/2 lb ground beef
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (26 oz) tomato pasta sauce
1 teaspoon Italian seasoning
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
2 cups shredded Monterey Jack cheese (8 oz)
1 1/2 cups sour cream
1 egg, slightly beaten
1 teaspoon garlic salt
1 1/2 cups shredded Parmesan cheese (6 oz)

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