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Beefy Spinach Noodle Bake

 Beefy Spinach Noodle Bake
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
6-8 ServingsPrep: 25 min. Bake: 40 min.

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

  • 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

2 of 2

Beefy Spinach Noodle Bake (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.