Spinach Noodle Casserole Recipe
Ingredients
| Egg noodles | 4 Cup (16 tbs), uncooked | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Frozen chopped spinach package | 2 , drained | |
| Shredded Swiss cheese | 2 Cup (16 tbs) | |
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated |
Directions
Cook noodles according to package directions; drain and rinse in cold water.
In a saucepan, melt butter over medium heat.
Stir in 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 11-in x 7-in x 2-in baking dish; cover with half of the spinach and half of the Swiss cheese.
Spread with half of the white sauce.
Repeat layers.
Top -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.
In a saucepan, melt butter over medium heat.
Stir in 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 11-in x 7-in x 2-in baking dish; cover with half of the spinach and half of the Swiss cheese.
Spread with half of the white sauce.
Repeat layers.
Top -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.
Chef
