Menu Enter a recipe name, ingredient, keyword...

Spinach and Egg Noodle Casserole


Google Ads
Rate this recipe 5/5 (1 Votes)


  • 2 10- 12oz pkg frozen spinach
  • 1 pound extra wide egg noodles
  • 1 TBS EVOO
  • 1 onion, finely chopped
  • 3 TBS butter
  • 2 TBS flour
  • 2 c milk
  • grated nutmeg
  • 2 egg yolks
  • 1 c panko
  • 1 c shredded gruyere cheese
  • 1/2 c shredded parm- reg cheese


Servings 8
Preparation time 45mins
Cooking time 50mins


Step 1

1. Defrost spiniach and wring dry

2. Cook pasta al dente

3. In a medium skiller, heat EVOO, add onion and garlic and cook 8- 10 minutes. Add spinach, remove from heat and season with salt and pepper.

4. In a seperate pan, melt the butter, add flour for roux, whisk in milk, seadon with salt, pepper and nutmeg until thick.

5. In large bowl, whisk a little sauce with egg yolks then return all to sauce and return to low heat.

6. Mix panko, gruyere cheese, parm- reg cheese in seperate bowl.

7. Stir in spinach and sauce into noodles, place in dish and top with panko mixture, broil 3- 5 minutes.


You'll also love

Review this recipe

Sweet Noodle Kugel with Dried Cherries Basic Egg Noodle Pasta