Spinach Noodle Casserole Recipes

SPINACH AND EGG NOODLE CASSEROLE RECIPE

Steps:

• Microwave the spinach according to box instructions. Meanwhile, boil a large pot of water for the noodles.
• Sautee the onion and garlic with the olive oil in a pan. Salt and pepper.
• When spinach is done you have to drain it. I don't have a cheesecloth but if you do, squeeze all the water out. If you are like me - use your hands.
• Add the spinach to the onions and garlic. Add sliced cherry tomatoes and cook for a few minutes.
• Pour entire mixture into the drained egg noodles and stir. Add your shredded mozzarella cheese and a handful of Parmesan cheese. Stir once more. Salt and pepper.
• Use the pan you just took the onions and spinach out of and melt the butter over medium heat. Whisk in flour and then the milk. Season with salt, pepper, and nutmeg. Cook until it thickens - around 5 minutes.
• In a bowl, whisk the egg yolks and then pour some of the butter mixture into the bowl to temper the eggs. Then add eggs into your pan and cook for a few more minutes.
• Turn on your boiler.
• Add the butter mixture to your pasta and stir together. Place in your pan.
• Top with panko breadcrumbs and Parmesan cheese evenly. Place in broiler for a few minutes. Keep an eye that you don't burn the panko breadcrumbs. This is so important because my oven is evil!!!
• When you feel good about your browning, take the dish out and serve!

SPINACH CASSEROLE WITH COTTAGE CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a 2 quart casserole dish combine cooked pasta, spinach and cottage cheese; mix well.
• In a small bowl crumble the toast and add melted butter. Sprinkle over spinach mixture.
• Bake in preheated oven for 15 minutes, or until heated through.

NOODLE AND SPINACH CASSEROLE

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.

CREAMY SPINACH TUNA CASSEROLE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
• Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
• Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.

SPINACH NOODLE CASSEROLE

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.

SPINACH NOODLE CASSEROLE

Steps:

• Cook noodles in a large pot of salted boiling water until barely tender. Drain and rinse with cold water. Toss with vegetable oil.
• While noodles are cooking, combine sour cream and flour in a large bowl. Mix well, then stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce, and garlic salt. Stir noodles into mixture. Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.

SPINACH NOODLE CASSEROLE

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.

NOODLE-SPINACH CASSEROLE

Steps:

• Preheat oven to 350 F degrees.
• Cook and drain noodles.
• Add spinach, soup, onion, sour cream, salt and pepper.
• Mix together.
• Place 1/2 in a 3 quart baking dish.
• Spread with 1/2 of Cheese Whiz.
• Add remaining noodle mixture, and spread with rest of Cheese Whiz.
• Bake for 1 hour.

SPINACH NOODLE CASSEROLE (LACTO OVO)

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.

SPINACH TURKEY NOODLE BAKE

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In another bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese., In a 2-qt. baking dish coated with cooking spray, layer half of the noodles, turkey mixture and cottage cheese mixture. Repeat layers. , Cover and bake 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10-15 minutes longer or until edges are lightly browned; sprinkle with paprika. Let stand for 5 minutes before serving.

CREAMY CHICKEN-NOODLE CASSEROLE WITH SPINACH AND MUSHROOMS

Steps:

• Combine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid.
• Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.)
• Preheat oven to 400°F. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish.
• Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan.