A Meatless Mondays Recipe
A friend gave me this recipe for Spinach Noodle Casserole sometime in the late 1970’s. It has been a fall and winter treat in my house ever since. I’m not even going to pretend it is good for you, but it sure is satisfying on a cold day. With the change of seasons upon us, it was time to break out the recipe.
Spinach Noodle Casserole (A Vegetarian Recipe)
6 oz. egg noodles (medium size)
1 – 10 oz. package frozen chopped spinach
1 envelope hollandaise sauce mix
1/2 tsp. dry mustard
1 cup dairy sour cream
1/4 cup grated Parmesan cheese
1/4 cup Italian-seasoned bread crumbs
2 Tbs. grated Parmesan cheese
1 Tbs. butter, melted
Cook noodles and spinach separately according to package directions; drain. Set aside. In saucepan, combine hollandaise sauce mix and dry mustard; stir in 3/4 cup water. Cook and stir until bubbly. Stir in sour cream. Combine with noodles, spinach, the 1/4 cup Parmesan and 1/2 tsp. salt. Turn into ungreased 1 1/2-quart casserole dish.
Bake, covered, at 350 degrees for 20 minutes.
Meanwhile, combine bread crumbs, 2 tablespoons Parmesan and butter. Sprinkle atop.
Bake, uncovered, for 10 minutes more.
Use freshly grated Parmesan. Skip the lesser fat or fat free sour cream and use the full fat version. I’ve tried it with the others and it doesn’t taste as good. I double the topping portion of the recipe.