Spinach Noodle Casserole
|Egg noodles||4 Cup (64 tbs), uncooked|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Frozen chopped spinach||20 Ounce, thawed, drained (Two 10 Ounce Packages)|
|Shredded swiss cheese||8 Ounce (2 Cups)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
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.
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.