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Noodles Florentine Recipe
Noodles Florentine Recipe photo by Taste of Home

Noodles Florentine Recipe

Read Reviews (5)
3.83 5
Publisher Photo
With this recipe, you get noodles and a nutritious vegetable in one tasty casserole.—Marcia Orlando, Boyertown, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 5 cups uncooked medium egg noodles
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded Swiss cheese

Directions

  1. In a large saucepan, cook noodles according to package directions until tender.
  2. In another saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spinach, nutmeg, salt and pepper. Drain noodles. Add to spinach mixture; toss gently to coat.
  3. Transfer to a greased shallow 2-qt. baking dish; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until heated through. Yield: 4 servings.
Originally published as Noodles Florentine in Taste of Home October/November 2000, p53

Reviews for Noodles Florentine(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 14, 2012

This makes a delicious meal. All's needed is salad to go alongside!

MY REVIEW
Reviewed Jun. 13, 2012

I thought this recipe was very bland as written. but, it has some potential....I did like the nutmeg, I thought it could use a bit more. It definitely needs "something" to kick it up to rate 5 stars.

MY REVIEW
Reviewed Mar. 8, 2012

We really enjoyed this, as we love creamed spinach and I do add just a tiny touch of nutmeg when I make it. This is a rather bland dish, and I don't always go for bland, but this was a nice accompaniment to the pork chops we had for dinner. I did add a little heavy cream to the low fat milk to make it a bit richer, and used slightly more cheese than called for, plus I used less nutmeg....only a tiny pinch. Everybody's tastes are different......I've given low marks to dishes that others think are wonderful, so it's all an individual matter.

MY REVIEW
Reviewed Dec. 31, 2009

This was terrible. Flavorless, and definitely not worth making again.

MY REVIEW
Reviewed Dec. 29, 2009

I added sour cream, chicken and mushrooms. I left out the nutmeg, because I dont like it and substituted garlic for it. My family liked it really well

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