Spinach noodle casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8 oz pkg broad no-egg noodle | |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Unbleached flour |
| 1 | cup | Skim milk; scalded |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Nutmeg |
| 2 | 10 oz pkgs frozen spinach; c | |
| ½ | pounds | Swiss cheese; shredded |
Directions
Recipe by: Elizabeth Powell Preparation Time: 0:30 Cook noodles according to packaged directions until just tender; drain and rinse.
In saucepan, melt butter; stir in flour and cook, stirring, one minute. Gradually add milk and bring to a boil. Cook until thick, stirring constantly. Add seasonings and spinach. Stir and remove from heat. In greased baking dish, arrange half of noodles, and sprinkle with half of cheese; spoon spinach mixture over cheese. Add another layer of noodles and sprinkle with rest of cheese. Cover, and bake at 400 degrees for 15 minutes. Remove cover and bake 15 minutes more.