Spinach and Egg Noodle Casserole
By Denise-4
Ingredients
- 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
Details
Servings 8
Preparation time 45mins
Cooking time 50mins
Preparation
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
- Joe's Crab Shack Crab Cakes 5/5 (1 Votes)
- Stuffed Hungarian Banana Peppers 4.5/5 (2 Votes)
- Salmon en Croute with Spinach and... 5/5 (1 Votes)
- Butternut Squash Soup (The Chew) 5/5 (1 Votes)
- Pasta with Creamy, Spicy Crab Sauce 5/5 (1 Votes)
- Spinach Artichoke Crescent Wreath 5/5 (1 Votes)
- HAMBURGER Tortellini soup 5/5 (1 Votes)
- Spatzle(Drop noodles) 5/5 (1 Votes)
Review this recipe