Spinach and Egg Noodle Casserole

Spinach and Egg Noodle Casserole
Spinach and Egg Noodle Casserole

PREP TIME

45

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

PREP TIME

45

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

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

Directions

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.

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