Spinach Noodle Casserole Lacto Ovo Recipes

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UNIQUE SPINACH NOODLES



Unique Spinach Noodles image

These green spinach noodles have a very interesting texture and flavor--but they taste better than store-bought noodles because they're fresh. Use in soups, or serve alone; they are great either way. This is an easy recipe, and you'll get lots of compliments because you made them yourself.

Provided by McKenzie Delling

Categories     World Cuisine Recipes     European     Italian

Yield 2

Number Of Ingredients 5

1 ¼ cups torn spinach leaves
2 tablespoons water
1 egg
½ teaspoon salt
1 ¼ cups all-purpose flour

Steps:

  • Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
  • Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
  • Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 60.5 g, Cholesterol 93 mg, Fat 3.3 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 633.2 mg, Sugar 0.5 g

NOODLE AND SPINACH CASSEROLE



Noodle and Spinach Casserole image

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

5 cups uncooked wide egg noodles (8 oz)
1 1/2 lb ground beef
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (26 oz) tomato pasta sauce
1 teaspoon Italian seasoning
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
2 cups shredded Monterey Jack cheese (8 oz)
1 1/2 cups sour cream
1 egg, slightly beaten
1 teaspoon garlic salt
1 1/2 cups shredded Parmesan cheese (6 oz)

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



Egg Noodles with Spinach image

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

8 ounces wide egg noodles
¼ cup butter
1 onion, diced
1 clove garlic, minced
4 ounces baby spinach leaves
salt and ground black pepper to taste

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)



Spinach Noodle Casserole (Lacto Ovo) image

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

1 (8 ounce) box gluten free pasta (or half bag of egg noodles if not worrying about gluten)
salt
1 large red onion, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1 1/2 lbs fresh spinach, coarsely chopped or 1 (10 ounce) bag frozen spinach, thawed and drained
1 cup cheddar cheese, shredded
1 cup cottage cheese
1 tablespoon black pepper
1/4 teaspoon salt
1/2 cup gluten free breadcrumbs (the superfine Hol-Grain, Brown Rice Breadcrumbs work well here)
2 tablespoons butter, melted
1/4 cup cheddar cheese, shredded

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

SPINACH NOODLE CASSEROLE



Spinach Noodle Casserole image

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

1 12-ounce package frozen spinach soufflé, thawed
1/2 pound extra-wide egg noodles, freshly cooked
1 cup sour cream
2 tablespoons purchased pesto sauce
1/4 teaspoon ground nutmeg
1 cup grated sharp cheddar cheese

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.

UKRAINIAN NOODLE AND SPINACH CASSEROLE



Ukrainian Noodle and Spinach Casserole image

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

8 tablespoons unsalted butter, divided
1/2 lb flat egg noodles
3/4 cup swiss cheese, shredded and divided
1 teaspoon salt, divided
2 1/2 lbs spinach leaves, without stems, rinsed well
1 medium onion, minced
fresh ground black pepper
1/2 cup breadcrumbs, fine
4 hard-boiled eggs, peeled and quartered

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



Spinach Noodle Casserole image

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

4 cups uncooked egg noodles
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
2 cups shredded Swiss cheese
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Paprika, optional

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.

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