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

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.