This spinach noodle casserole recipe is a family favorite and is actually pretty easy to make. Cheesy goodness, carb-tastic flavors, with lots of greens all lumped together in a casserole dish that tastes like magic.
This dish is something I put together when I have excess vegetables I need to use while working through a pantry/refrigerator cleanout. Do you ever do one of those?
Every few months, I try to challenge myself to only use what I have in the house – working through my massive hoard of food. We always buy too much and then pretend like we don’t have any food!
Well, when this spinach noodle casserole recipe comes out, you know that I’m using everything from my vegetable drawer. LOL
Delicious Spinach Noodle Casserole Recipe That’s So Easy To Make
I’m also trying to be really smart about making recipes that force the kids to eat more vegetables. I am so tired of the chicken nugget nights. It’s all they ask for and I want no part of them. We all do our best and this is my way of trying to incorporate a little spinach into our diet.
I also sing the Popeye song as I serve it. Yes, it’s like that. Literally – whatever works. My house is BIG on asparagus and broccoli – but not really anything else. Well, I plan on changing that. Here’s what I ended up with:
spinach casserole recipe Ingredients
- 2 packages of frozen spinach
- 1 bag of egg noodles (a pound or so)
- 2 tablespoons of olive oil
- 1 onion chopped
- 4 garlic cloves chopped (I used a zester)
- 4 tablespoons of butter
- 2 rounded tablespoons of flour
- 1 cup of whole milk
- 1 teaspoon of nutmeg
- 2 egg yolks
- handful of cherry tomatoes (sliced in half)
- 1 cup panko breadcrumbs
- 1 cup parmesan cheese
- 1 cup (or 2) of shredded mozzarella cheese
- salt and pepper to taste
spinach casserole recipe Directions
Microwave the spinach according to box instructions. Meanwhile, boil a large pot of water for the noodles. Sautee the onion and garlic with the olive oil in a pan. Salt and pepper.
When the spinach is done, you have to drain it. I don’t have a cheesecloth but if you do, squeeze all the water out. Or, if you are like me…use your hands.
Add the spinach to the onions and garlic. Then add in some sliced cherry tomatoes and cook everything through for a few minutes.
Pour your entire mixture into the drained egg noodles and stir. Add your shredded mozzarella cheese and a handful of Parmesan cheese. Stir once more. Salt and pepper this layer.
Use the pan you just took the onions and spinach out of and melt the butter over medium heat. Whisk in flour and then the milk. Season with salt, pepper, and nutmeg. Cook until it thickens – around 5 minutes.
We are almost done with the spinach casserole – I promise! In a bowl, whisk the egg yolks and then pour some of the butter mixture into the bowl to temper the eggs. Then add eggs into yourpan and cook for a few more minutes. Now you are ready to turn on your boiler.
Add the butter mixture to your pasta and stir together. Place in your pan.
Top with panko breadcrumbs and Parmesan cheese evenly. Place in broiler for a few minutes. Keep an eye that you don’t burn the panko breadcrumbs. This is so important because my oven is evil!!!
When you feel good about your browning, take the dish out and serve! The kids LOVED it! For more recipes from Inside my Kitchen, click here.
Looking for more recipes?
- Greek Lemon Potatoes Recipe: How To
- Instant Pot Sweet Potato Casserole Recipe
- Baked Ziti Recipe: An Old Family Tradition
- Honey Apple Pecan Crostini Recipe – The Perfect Appetizer
- Hearty Winter Salad Recipe – With Pomegranate And Wild Rice
- Ham And Pea Pasta Recipe – Easy Ham And Pasta Casserole For The Family
- Trader Joe’s Spinach And Artichoke Pasta Recipe From TikTok
Print The spinach casserole recipe made with egg noodles
Spinach And Egg Noodle Casserole Recipe
Yield: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Thisspinach noodle casserole recipeis a family favorite and is actually pretty easy to make. Cheesy goodness, carb-tastic flavors, with lots of greens all lumped together in a casserole dish that tastes like magic.
Ingredients
- * 2 packages of frozen spinach
- * 1 bag of egg noodles (a pound or so)
- * 2 tablespoons of olive oil
- * 1 onion chopped
- * 4 garlic cloves chopped (I used a zester)
- * 4 tablespoons of butter
- * 2 rounded tablespoons of flour
- * 1 cup of whole milk
- * 1 teaspoon of nutmeg
- * 2 egg yolks
- * handful of cherry tomatoes (sliced in half)
- * 1 cup panko breadcrumbs
- * 1 cup parmesan cheese
- * 1 cup (or 2) of shredded mozzarella cheese
- * salt and pepper to taste
Instructions
- Microwave the spinach according to box instructions. Meanwhile, boil a large pot of water for the noodles.
- Sautee the onion and garlic with the olive oil in a pan. Salt and pepper.
- When spinach is done you have to drain it. I don't have a cheesecloth but if you do, squeeze all the water out. If you are like me - use your hands.
- Add the spinach to the onions and garlic. Add sliced cherry tomatoes and cook for a few minutes.
- Pour entire mixture into the drained egg noodles and stir. Add your shredded mozzarella cheese and a handful of Parmesan cheese. Stir once more. Salt and pepper.
- Use the pan you just took the onions and spinach out of and melt the butter over medium heat. Whisk in flour and then the milk. Season with salt, pepper, and nutmeg.Cook until it thickens - around 5 minutes.
- In a bowl, whisk the egg yolks and then pour some of the butter mixture into the bowl to temper the eggs. Then add eggs into yourpan and cook for a few more minutes.
- Turn on your boiler.
- Add the butter mixture to your pasta and stir together. Place in your pan.
- Top with panko breadcrumbs and Parmesan cheese evenly. Place in broiler for a few minutes. Keep an eye that you don't burn the panko breadcrumbs. This is so important because my oven is evil!!!
- When you feel good about your browning, take the dish out and serve!
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 315Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 88mgSodium: 551mgCarbohydrates: 25gFiber: 3gSugar: 4gProtein: 13g
