Ukrainian Noodle And Spinach Casserole Recipes

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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



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.

UKRAINIAN SPINACH NOODLES



Ukrainian Spinach Noodles image

This only serves 2 as a side dish, but it is very easy to double or triple this recipe! Recipe source: Bon Appetit (April 1983)

Provided by ellie_

Categories     Spinach

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup egg noodles, cooked
3 tablespoons butter
1/4 cup onion, chopped
1 (10 ounce) package fresh spinach, torn into bite size pieces (or one 10 ounce package of frozen spinach, thawed and chopped)
1/4 cup swiss cheese, grated

Steps:

  • In a bowl toss noodles with one tablespoon butter.
  • In a skillet melt the remaining butter over medium low heat. Stir in onion and cook for 5 minutes.
  • Stir in spinach and increase heat to high cooking until spinach is limp, tossing occasionally.
  • Stir in noodles, cooking and stirring until heated through.
  • Transfer noodle mixture to a bowl and toss with cheese.
  • Season with salt and pepper. Toss.

Nutrition Facts : Calories 320.9, Fat 22.5, SaturatedFat 13.7, Cholesterol 74.2, Sodium 306.2, Carbohydrate 21.8, Fiber 4.4, Sugar 2, Protein 11.2

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 (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 LOKSHYNA AND SPINACH CASSEROLE (EGG NOODLE)



Ukrainian Lokshyna and Spinach Casserole (egg noodle) image

Make and share this Ukrainian Lokshyna and Spinach Casserole (egg noodle) recipe from Food.com.

Provided by Olha7397

Categories     European

Time 55m

Yield 1 casserole

Number Of Ingredients 9

2 cups cooked egg noodles
1 tablespoon melted butter
1/4 cup grated cheese
1/4 teaspoon salt
2 cups cooked spinach
1/2 small onion, chopped
2 tablespoons butter
salt and pepper
1/4 cup buttered bread crumb

Steps:

  • Combine the cooked noodles with the butter, cheese, and salt.
  • Squeeze the spinach dry and then chop it.
  • Cook the onion in the butter until tender.
  • Add the spinach.
  • Season to taste with salt and pepper.
  • Arrange the noodles and spinach in alternate layers in a buttered baking dish.
  • Top with the buttered bread crumbs.
  • Bake in a moderate oven (350 degrees F.) for about 35 minutes.
  • Serve this dish garnished with hard cooked eggs.
  • FRIED COOKED LOKSHYNA: Cook the egg noodles, drain, rinse with cold water, and drain again.
  • Spread them in a thin layer on a platter and chill thoroughly in the refrigerator.
  • Separate the strands.
  • Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
  • Remove and drain on absorbent paper.
  • Sprinkle the noodles with salt and keep them warm.
  • Serve as an accompaniment to meat, or use as a topping for creamed dishes.
  • FRIED LOKSHYNA: Noodles prepared by the following method will be regarded as a rare treat by the family and guests.
  • They are good as an accompaniment to meat, as a topping for various dishes, and as a cocktail snack.
  • Prepare the homemade noodle dough, find the recipe for Ukrainian LOKSHYNA (egg noodles) but do not dry it.
  • Cut the rolled dough into 3 inch strips.
  • Shred each strip individually and toss the shreds lightly to separate the strands.
  • Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
  • Drain on absorbent paper.
  • Serve as desired.

Nutrition Facts : Calories 825.9, Fat 46.5, SaturatedFat 27.5, Cholesterol 173.5, Sodium 1361.7, Carbohydrate 81.7, Fiber 5.5, Sugar 4.9, Protein 22.3

SPINACH NOODLE CASSEROLE



Spinach Noodle Casserole image

Spinach noodles in a creamy, zesty sauce. Quick, easy and very healthy. It is very yummy as well! If desired, serve with additional sour cream and Texas herb toast!!

Provided by CORWYNN DARKHOLME

Categories     Side Dish

Time 3h20m

Yield 8

Number Of Ingredients 9

8 ounces dry spinach noodles
2 tablespoons vegetable oil
1 ½ cups sour cream
⅓ cup all-purpose flour
1 ½ cups cottage cheese
4 green onions, minced
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce
2 teaspoons garlic salt

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.

Nutrition Facts : Calories 226 calories, Carbohydrate 14.7 g, Cholesterol 34.5 mg, Fat 14.9 g, Fiber 1 g, Protein 8.8 g, SaturatedFat 7.5 g, Sodium 668.6 mg, Sugar 0.6 g

UKRAINIAN SAUSAGE NOODLE CASSEROLE



Ukrainian Sausage Noodle Casserole image

Make the casserole ahead of time except for baking it, leave in fridge and pop in oven 45 minutes before dinner. I threw this together last night and rather liked it so thought I would post it, Freezes well Make it as hot or as mild as you like. I found 2 tablespoons of hot sauce was just right but I moderated it to 2 tsp cause I know only some like it hot! Even with 2 tbsp I didn't find it too hot .Serve with a green salad and a crispy roll

Provided by Bergy

Categories     Meat

Time 1h20m

Yield 3-5 serving(s)

Number Of Ingredients 11

3 -4 cups cooked noodles (your choice)
1 tablespoon vegetable oil
2/3 cup onion, chopped
1 cup mushroom, sliced
1 stalk celery, chopped.
2/3 cup mixed sweet pepper, diced (red, yellow, green)
2 green onions, chopped
2 teaspoons hot sauce (I use Denzil's Molten Lava", or more)
1 can mushroom soup
300 g ukrainian smoked sausage, sliced into 1 inch pieces
1 cup dry fried onion flakes (French's or Vietnamese Hanh Phi fried red onion flakes)

Steps:

  • In a large skillet heat oil over medium heat, saute the onions for 5 minutes, add mushrooms continue sauting for 4 minutes more.
  • Add celery, peppers, green onions, continue to saute for another 3 minutes.
  • Add soup& hot sauce, mix well.
  • Add sausage & Noodles ,remove from heat.
  • Preheat oven to 350F.
  • Lightly grease a 9"x9"x3", Pour in the casserole mix.
  • Cover and bake for 30 minutes, remove cover& sprinkle on the onion flakes.
  • Return to the oven for 15 minutes to brown the flakes and finish cooking.
  • Serve Hot.

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From pinterest.com


PASTA, DUMPLINGS, KASHA, GRAINS, & ETC. - UKRAINIAN CLASSIC KITCHEN
March 23, 2011, 09:53:48 AM. Potato Dumplings with Prune and Walnut Filling - Halushky z Chornoslyv i Volos'kyy Horikh Nachynka. Started by Olga Drozd. 0 Replies. 4,108 Views. by Olga Drozd. October 20, 2010, 02:40:52 PM.
From ukrainianclassickitchen.ca


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