Spinach And Egg Noodle Casserole Recipes

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.

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.

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.

SPINACH AND FETA NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
• Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
• Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

EGG NOODLES WITH SPINACH

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.

CHICKEN & EGG NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

EGG AND SPINACH CASSEROLE

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.