Spinach Noodle Casserole Recipe
Ingredients
| Frozen spinach package | 1 , drained | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Onion | 1 , finely chopped | |
| Garlic | 2 Tablespoon, chopped | |
| Olive oil | 2 Tablespoon | |
| Baby spinach | 7 Ounce | |
| Butter | 1/4 Cup (16 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Cream cheese | 8 Ounce, softened | |
| 16 ounces extra wide egg noodles, cooked, drained | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Puree the thawed frozen spinach and half and half in a blender.
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.
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.
Chef
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