Yield: 6 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Oil |
½ cup | Chopped onion |
1 \N | Clove garlic; crushed |
3 cups | Water |
3 \N | Chicken bouillon cubes |
4 ounces | Very fine egg noodles |
½ teaspoon | Salt |
3 cups | Milk |
1 pack | (10-oz) frozen chopped spinach; thawed and drained |
¼ pounds | Cheddar cheese; shredded |
¼ pounds | Swiss cheese; shredded |
Heat oil and saut onion and garlic. Add water and bouillon cubes. Heat to boiling. Add noodles and salt. Cook, uncovered, for 6 minutes. Stir occasionally. Add milk, spinach and cheeses. Heat until cheese melts. Do not boil. Yield: 6 to 8 servings.
LORA PARNELL (MRS. CLIFF)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .