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Beefy Spinach Noodle Bake Recipe

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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

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Beefy Spinach Noodle Bake Recipe

Prep: 25 min. Bake: 40 min.

Yield: 6-8 Servings

25 40 65

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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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 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

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.
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.
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.

Nutritional Facts 1 serving (1 cup) equals 450 calories, 26 g fat (13 g saturated fat), 104 mg cholesterol, 653 mg sodium, 29 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Beefy Spinach Noodle Bake in Casserole Cookbook , p55

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