Egg noodle and spinach casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (14 ounce) of egg noodles; cooked and drained |
| 8 | tablespoons | (1 stick) butter |
| 1 | cup | Swiss cheese; grated |
| 1 | teaspoon | Salt |
| 1 | cup | Finely chopped onions |
| 3 | pounds | Fresh spinach; washed and chopped |
| ½ | cup | Dry bread crumbs |
| 4 | Hard boiled eggs; quartered for garnish | |
Directions
Polish/Ukrainian
Preheat oven to 350 degrees F.
In a large bowl toss the cooked noodles with 2 tablespoons butter, 6 tablespoons of cheese and salt to taste.
In a skillet, melt 3 tablespoons butter and saute the onions until soft.
Stir in the chopped spinach and cook uncovered for a few minutes.
Generously butter a lasagna dish. Place one-third of the noodles on the bottom and top with half the spinach. Repeat layering ending with the noodles on top.
Heat remaining butter in a small pan. Sprinkle the bread crumbs and remaining cheese over the noodles, then pour on the butter. Bake in the oven for 30 minutes or until the top is golden. Garnish with the hard boiled eggs.
Serves 6
Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998