You are here

Spinach Noodle Casserole

Chef.at.Home's picture
Ingredients
  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)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

Rate It

Your rating: None
4.111765
Average: 4.1 (17 votes)