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Spinach Noodle Casserole's picture
  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

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

Spinach Noodle Casserole Recipe