Spinach Noodle Casserole
|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.