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Spinach Noodle Casserole

2 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 40 min. + standing

Makes

12-14 servings

Updated: Oct. 16, 2022
We enjoyed a similar casserole at a friend's house many years ago. She didn't have a recipe but told me the basic ingredients. I eventually came up with my own version and have shared the recipe many times since. It goes great with ham but also is filling by itself. —Doris Tschorn, Levittown, New York
Spinach Noodle Casserole
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Ingredients

  • 4 cups uncooked egg noodles
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and drained
  • 2 cups shredded Swiss cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Paprika, optional

Directions

  1. Cook noodles according to package directions; drain and rinse in cold water. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Arrange half of the noodles in an ungreased 11x7-in. baking dish; layer half of the spinach and half of the Swiss cheese. Spread with half of the white sauce. Repeat layers. Layer with mozzarella and Parmesan cheeses. Sprinkle with paprika if desired.
  3. Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts

1 cup: 210 calories, 12g fat (8g saturated fat), 48mg cholesterol, 378mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 12g protein.