NOODLE AND SPINACH CASSEROLE
Warm up with this hearty Italian-inspired casserole on chilly weeknights, topped with Parmesan cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain noodles as directed on package, using minimum cook time. In nonstick skillet, cook beef, garlic, salt and pepper over medium-high heat 5 to 7 minutes until beef is thoroughly cooked; drain. Stir in pasta sauce and Italian seasoning.
- In large bowl, mix spinach, Monterey Jack cheese, sour cream, egg and garlic salt. Fold in noodles; spoon mixture into casserole. Sprinkle with 3/4 cup of the Parmesan cheese. Top with beef mixture and remaining 3/4 cup Parmesan cheese. Bake uncovered 30 minutes or until bubbly and golden.
Nutrition Facts : Calories 490, Carbohydrate 25 g, Fat 1 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1020 mg
EGG NOODLES WITH SPINACH
A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.
Provided by Judy in Delaware
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
- While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
- Stir spinach mixture into the noodles; season with salt and pepper.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 43.8 g, Cholesterol 77.5 mg, Fat 14.1 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 8 g, Sodium 116.8 mg, Sugar 2.4 g
SPINACH NOODLE CASSEROLE (LACTO OVO)
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
Steps:
- Preheat oven to 350. Cook pasta in boiling salted water until barely tender.
- Heat oil in large skillet and saute onion until limp, 3 to 5 minutes. Add spinach. If using fresh spinach, cook uncovered, stirring occasionally, for 5 to 10 minutes until cooked down. Season with salt.
- Drain pasta and mix with salt, pepper, cottage cheese and grated cheese.
- In a greased, shallow baking dish (I use a glass 13x9 pan), layer half the pasta mixture, half the spinach, the remaining pasta, and top with the remaining spinach.
- Combine topping ingredients and sprinkle on top. Bake 20 minutes until top is golden.
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
UKRAINIAN CASSEROLE
My version of a casserole that combines all my favorite Ukrainian flavors.
Provided by Niroszyckame
Categories Main Dish Recipes Casserole Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add pierogies; cook until they float to the top and filling is hot, 5 to 7 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.
- Combine onion and 1 tablespoon water in a large skillet over medium heat; cook and stir until onion is translucent, about 5 minutes. Stir in sausage; cook until warmed through and crisp around the edges, about 5 minutes. Add cabbage; cook and stir until starting to soften, 5 to 10 minutes.
- Whisk 1 cup water, yogurt, tomato paste, dill, and lemon pepper together in a small bowl. Pour over the kielbasa-cabbage mixture in the skillet; cook until flavors combine, 10 to 15 minutes.
- Place pierogies in the prepared baking dish; pour kielbasa-cabbage mixture on top. Cover baking dish with aluminum foil.
- Bake in the preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 44.3 g, Cholesterol 50.7 mg, Fat 21.3 g, Fiber 5 g, Protein 16.4 g, SaturatedFat 9.3 g, Sodium 1088.7 mg, Sugar 11.4 g
UKRAINIAN SAUSAGE NOODLE CASSEROLE
Make the casserole ahead of time except for baking it, leave in fridge and pop in oven 45 minutes before dinner. I threw this together last night and rather liked it so thought I would post it, Freezes well Make it as hot or as mild as you like. I found 2 tablespoons of hot sauce was just right but I moderated it to 2 tsp cause I know only some like it hot! Even with 2 tbsp I didn't find it too hot .Serve with a green salad and a crispy roll
Provided by Bergy
Categories Meat
Time 1h20m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet heat oil over medium heat, saute the onions for 5 minutes, add mushrooms continue sauting for 4 minutes more.
- Add celery, peppers, green onions, continue to saute for another 3 minutes.
- Add soup& hot sauce, mix well.
- Add sausage & Noodles ,remove from heat.
- Preheat oven to 350F.
- Lightly grease a 9"x9"x3", Pour in the casserole mix.
- Cover and bake for 30 minutes, remove cover& sprinkle on the onion flakes.
- Return to the oven for 15 minutes to brown the flakes and finish cooking.
- Serve Hot.
UKRAINIAN SPINACH NOODLES
This only serves 2 as a side dish, but it is very easy to double or triple this recipe! Recipe source: Bon Appetit (April 1983)
Provided by ellie_
Categories Spinach
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl toss noodles with one tablespoon butter.
- In a skillet melt the remaining butter over medium low heat. Stir in onion and cook for 5 minutes.
- Stir in spinach and increase heat to high cooking until spinach is limp, tossing occasionally.
- Stir in noodles, cooking and stirring until heated through.
- Transfer noodle mixture to a bowl and toss with cheese.
- Season with salt and pepper. Toss.
Nutrition Facts : Calories 320.9, Fat 22.5, SaturatedFat 13.7, Cholesterol 74.2, Sodium 306.2, Carbohydrate 21.8, Fiber 4.4, Sugar 2, Protein 11.2
UKRAINIAN LOKSHYNA W COTTAGE CHEESE (NOODLE AND CHEESE CASSEROLE
Make and share this Ukrainian Lokshyna W Cottage Cheese (Noodle and Cheese Casserole recipe from Food.com.
Provided by Olha7397
Categories Cheese
Time 1h
Yield 1 casserole
Number Of Ingredients 7
Steps:
- Cook the noodles as directed in the recipe for Lokshyna.
- Fry the chopped bacon until crisp, and add it along with the bacon fat to the noodles.
- Sprinkle lightly with salt and mix well.
- Combine the egg with the cream and cottage cheese.
- Season to taste with salt.
- Arrange alternate layers of the noodles and cheese mixture in a buttered baking dish.
- Top with the buttered bread crumbs.
- Bake in a moderate oven (350°F) for about 40 minutes.
- Serve as a main dish with a vegetable salad.
Nutrition Facts : Calories 915.2, Fat 67.8, SaturatedFat 28.4, Cholesterol 345.8, Sodium 1884.8, Carbohydrate 26.9, Fiber 1.2, Sugar 2.7, Protein 47.3
UKRAINIAN NOODLE AND SPINACH CASSEROLE
Lokshyna, zapechena z shpynatin (in Ukranian) comes from Bake Until Bubbly by Clifford Wright. No, I do not speak Ukrainian but I thought I could copy it out of his book and pretend for 10 seconds. Don't I wish! You can prepare the casserole ahead of time, with everything in place except the hard-boiled egg garnish, and store in the refrigerator until needed. When baking it after it has been refrigerated, remember to keep it in the oven a little longer than called for in the recipe directions so that it will be hot in the center. He suggests that if there are leftovers, put this recipe with veal tomato casserole leftovers. Interesting fusion of 2 casseroles. Timing does not include hard-boiling the eggs.
Provided by WiGal
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- 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 colander; allow the water to continue boiling.
- Transfer noodles to a large bowl and toss with 2 tablespoons of melted butter; half of the cheese, and 1/2 teaspoon salt.
- Add the spinach to the boiling pasta water, and cook until the spinach wilts, about 1 minute, then drain the spinach in the colander, squeezing out the excess water with the back of a wooden spoon.
- Finely chop the spinach and set aside.
- In a large skillet, melt the 3 tablespoons of butter over high heat, then add the onion.
- Reduce the heat to medium and cook, stirring, until softened, about 4 minutes.
- Stir in the chopped spinach, increase the heat to high, and cook uncovered, stirring almost constantly, until the moisture in the pan has completely evaporated and the spinach as begun to stick slightly to the pan, about 4 minutes.
- Stir in the remaining 1/2 teaspoon of salt and some black pepper.
- Arrange one-third of the noodle mixture in a layer on the bottom of the casserole.
- Place half of the spinach on top.
- Cover the spinach with the next third of the noodle mixture, then cover with the remaining spinach.
- Add the remaining noodle mixture as the top layer.
- In a medium-size skillet, melt the remaining 2 tablespoons of butter over high heat, then remove from the burner and stir in the bread crumbs and remaining cup of cheese.
- Quickly sprinkle the bread crumb mixture on top of the noodles.
- Bake until golden brown, about 30 minutes.
- Garnish with the hard-boiled eggs.
SPINACH NOODLE CASSEROLE
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
Steps:
- Cook noodles according to package directions; drain and rinse in cold water. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange half of the noodles in an ungreased 11x7-in. baking dish; layer half of the spinach and half of the Swiss cheese. Spread with half of the white sauce. Repeat layers. Layer with mozzarella and Parmesan cheeses. Sprinkle with paprika if desired., Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer. Let stand for 15 minutes before cutting.
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.
TASTY TUNA, PASTA, AND SPINACH FLORENTINE CASSEROLE
Steps:
- Cook the noodles in boiling salted water following the package directions.
- Combine the cooked noodles, well-drained spinach, tuna, pimiento, grated onion, and 1 cup of the shredded cheese.
- Top with the remaining cheese; cover and bake at 350 F for 20 minutes or until cheese is melted and bubbly. You Might Also Like Family Tuna Casserole Easy Tuna Noodle Casserole Recipe
Nutrition Facts : Calories 346 kcal, Carbohydrate 21 g, Cholesterol 80 mg, Fiber 5 g, Protein 30 g, SaturatedFat 8 g, Sodium 575 mg, Sugar 1 g, Fat 16 g, ServingSize 1 casserole (4 to 6 servings), UnsaturatedFat 0 g
SPINACH NOODLE CASSEROLE
Provided by Jan Okun
Categories Cheese Dairy Pasta Vegetable Side Bake Vegetarian Quick & Easy Fall Bon Appétit California
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Lightly grease 8x8x2-inch glass baking dish. Blend spinach, noodles, sour cream, pesto sauce and nutmeg in large bowl. Spoon mixture into prepared dish. Sprinkle cheese over. Bake until set, about 45 minutes. Let stand 10 minutes.
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- Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.
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