Spinach Noodle Casserole Lacto Ovo Food

This is a dish that hearkens back to 1980s vegetarianism, when I started making it. From the 1983 Nikki & David Goldbeck's American Wholefoods Cuisine. It is basically Spinach au gratin, with the addition of cottage cheese and noodles. It is unlike most recipes I've found that call themselves Spinach Noodle Casserole because it lacks the white sauce (Béchamel sauce) used in most American casseroles to bind everything together. The recipes that are most similar end up being Ukrainian. It is very simple, with nice contrasts between the flavors and a wonderful buttery crumb topping. Unfortunately, I have been unable to locate gluten-free flat egg noodles. Macaroni or rotelle or shells work, but are not as good as the egg noodles were. Next time I may try the fat Thai rice noodles to see if they are any better.

Provided by Lelandra

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

• Ingredients

Nutrition Facts : Calories 630.8, Fat 28.9, SaturatedFat 14, Cholesterol 60.2, Sodium 1147.1, Carbohydrate 65.2, Fiber 7.1, Sugar 4.5, Protein 30

We enjoyed a similar casserole at a friend's house many years ago. She didn't have a recipe but told me the basic ingredients. I eventually came up with my own version and have shared the recipe many times since. It goes great with ham but also is filling by itself. -Doris Tschorn, Levittown, New York

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12-14 servings.

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 210 calories, Fat 12g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 378mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.