Noodle Casserole With Spinach and Cheese

[mos]

Noodle Casserole With Spinach and Cheese
8-oz medium egg noodles
4 tbs butter, divided
1 cup chopped onion
2 cups leftover cooked spinach
3 tbs all-purpose flour
1 cup vegetable broth
1 cup milk (low fat is fine)
1/8 tsp black pepper
1/4 tsp dried leaf thyme
2 cups shredded sharp Cheddar cheese
1/2 tsp salt, or to taste
1/2 to 1 cup French fried onion rings or buttered bread crumbs, optional
Using a large saucepan or stock pot, cook noodles following package directions.

Drain well. Put noodles back in the pot and set aside.
In a medium saucepan, melt 2 tbs of butter over medium-low heat. Cook onion for 2 minutes.

Add the leftover spinach to the pot and set aside.
In the same medium saucepan, melt remaining 2 tbs butter over medium-low heat. Stir in flour until well blended and bubbly. Stir in vegetable broth and milk.

Cook, stirring constantly, until thickened and bubbly. Add pepper and thyme. Stir in the cheese, cooking until melted.

Add salt to taste. Pour sauce over the noodle mixture. Stir until well blended.

Spoon the noodle mixture into prepared baking pan. If desired, top with crumbled French fried onion rings or buttered bread crumbs. Bake for 30 minutes, or until hot and lightly browned.
Serves 4 to 6.

[Author]

Posts