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Spinach Noodle Casserole Recipe
|Frozen spinach||10 Ounce, thawed, drained (1 Package)|
|Half and half||1⁄2 Cup (8 tbs)|
|Onion||1 , finely chopped|
|Chopped garlic||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Fresh baby spinach||7 Ounce|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Sour cream||1 Cup (16 tbs)|
|Cream cheese||8 Ounce, softened|
|Wide egg noodles||16 Ounce, cooked, drained (Extra Wide Variety)|
Serving size: Complete recipe
Calories 4020 Calories from Fat 2055
% Daily Value*
Total Fat 235 g360.9%
Saturated Fat 117.5 g587.4%
Trans Fat 0.3 g
Cholesterol 915.8 mg305.3%
Sodium 1462.1 mg60.9%
Total Carbohydrates 388 g129.3%
Dietary Fiber 31.2 g124.9%
Sugars 34.6 g
Protein 105 g210.6%
Vitamin A 1071.1% Vitamin C 165.6%
Calcium 143% Iron 118.8%
*Based on a 2000 Calorie diet
Saute the onion and garlic in the olive oil in a skillet over medium-low heat for 5 to 10 minutes or until tender.
Add salt, pepper and the spinach.
Saute for about 5 minutes or until spinach wilts.
Stir in the butter, sour cream, cream cheese and half-and-half mixture; cook for about 5 minutes or until mixture is uniform and melted, stirring frequently.
Spoon into a greased 9x13 inch baking dish.
Stir in the noodles.
Bake, uncovered, at 375 degrees for 10 minutes or until hot.