Ingredients
- 1 (12 ounce pkg. ) Reames Frozen Egg Noodles (cook only 10 minutes and drain)
- 2 sticks (1/2) pound butter or margarine
- 1 pound fresh mushrooms, sliced
- 1 lare onion, sliced
- 2 tablespoons garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (20 oz. pkg) shredded potatoes (in grocer's refrigerator section)
- 1/2 lb. shreddecd Asiago, Three Cheese, or Italian Blend cheese
- 2 (10 oz. packages ) frozen chopped spinach, thawed and drained well
- 1 cup green onions, chopped
- 1/2 cup Parmesan cheese, grated
Preparation
Step 1
Preheat oven to 375 degrees F. Cook Reames noodles in boiling water for 10 minutes. Drain and set aside. Saute butter, mushrooms, onions, garlic, salt and pepper. Saute approximately 5 minutes or until onions are transparent. Set aside. Shred cheese if necessary.
Spray a 9" springform pan with shortening. Assemble in layers pressing firmly each layer starting at bottom: 1/2 pkg of potatoes, noodles, 1/2 of Asiago cheese mixture, mushrooms-onion garlic mixture and melted butter, spinach and remaining 1/2 package of potatoes.
Bake 30 minutes at 375 degrees. Remove from oven. Top with remaining Asiago cheese, green onions, and Parmesan cheese. Bake an additional 30 minutes. The last 2-3 minutes, brown the top under the broiler. Cool 30 to 40 minutes. Remove side of pan and slice into wedges.
Makes 8-10 servings.
Very unusual and very good.