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Baked Spinach Noodle Casserole

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Ingredients
  Noodles 10 Ounce
  Frozen chopped spinach 20 Ounce (2 Packages, 10 Ounce Each)
  Hollandaise sauce mix 2 2⁄3 Ounce (2 Envelopes, 1 1/3 Ounce Each)
  Dry mustard 1 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Dairy sour cream 2 Cup (32 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Italian seasoned bread crumbs 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
  Butter/Margarine 1 Tablespoon, melted
Directions

Cook noodles and spinach separately according to package directions; drain.
Combine sauce mix and mustard; stir in water.
Cook and stir till bubbly; remove from heat and stir in sour cream.
Set aside 1/4 cup spinach.
Stir remaining spinach, noodles, 1/2 cup Parmesan, and salt into sauce mixture.
Turn into 12x7 1/2 x2-inch baking dish.
Spread reserved spinach in center.
Cover; bake in 350° oven 30 minutes.
Combine crumbs, 2 tablespoons Parmesan, and butter; sprinkle in a ring around spinach.
Bake, uncovered, 10 minutes more.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Equipment: 
Crock Pot
Restriction: 
Vegetarian
Ingredient: 
Spinach

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