Ukrainian Noodle and Spinach Casserole

By cdrier

Ingredients

• 8 tbsp. (1 stick) unsalted butter
• 1/2 lb. flat egg noodles
• 3/4 c. (about 2 1/2 oz.) shredded Swiss cheese
• 1 tsp. salt
• 2 1/2 to 3 lb. spinach leaves without stems, rinsed well
• 1 medium onion, finely chopped
• freshly ground black pepper
• 1/2 c. fine dry bread crumbs
• 4 hard-boiled eggs, peeled and qt.

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly butter the bottom and sides of a 9 x 3-inch round baking casserole with 1 tablespoon of butter. Bring a large pot of abundantly salted water to a vigorous boil. Add the noodles and cook until al dente. Remove the noodles by pulling them out of the water with tongs or a pasta fork and transfer them to a large bowl; allow the water to continue boiling. Toss the noodles with 2 tablespoons of melted butter, half of the cheese, and 1/2 teaspoon of salt.