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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
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    6-8 servings


  • 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
  • 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 shredded Swiss cheese, divided
  • 2/3 cup crushed french-fried onions


  • 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.
Nutrition Facts
1 cup: 450 calories, 26g fat (13g saturated fat), 104mg cholesterol, 653mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 26g protein.

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