Beefy Spinach Noodle Bake |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I enjoy trying new, uncomplicated dishes, and when I find a winner like this, I'm eager to share the recipe. I round out the meal with steamed buttered carrots and oven-fresh rolls.—Priscilla Gilbert, Indian Harbour Beach, Florida Ingredients:
1 pound ground beef |
1 small onion, chopped |
4-3/4 cups uncooked wide egg noodles |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
3/4 cup milk |
spinach layer: |
3 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1 cup milk |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
1/4 cup thinly sliced green onions |
2 cups (8 ounces) shredded swiss cheese, divided |
2/3 cup crushed french-fried onions |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Cook noodles according to package directions; drain. In a large bowl, combine soup and milk until blended. Stir in beef mixture and noodles; set aside.
2. For spinach layer, in a large saucepan, melt butter. Whisk in flour, paprika, salt, pepper and nutmeg until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in spinach and green onions.
3. In a greased shallow 2-1/2-qt. baking dish, layer half of the beef mixture and half of the cheese. Top with spinach mixture and remaining beef mixture. Cover and bake at 375° for 35 minutes. Uncover; sprinkle with remaining cheese. Top with french-fried onions. Bake 5-10 minutes longer or until cheese is melted. Yield: 6-8 servings.
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