Spinach Noodle Casserole

  • 10 oz. egg noodles
  • 10 oz. frozen chopped spinach
  • 1 3/4 oz. envelope dill sauce mix or hollandaise sauce mix
  • 1 tsp dry mustard
  • 1 1/2 cups water
  • 2 cups sour cream
  • 1/2 cup grated parmesan
  • 1 tsp salt
  • 1/4 cup panko
  • butter
  1. Cook the noodles and the spinach separately, according to package directions.  Drain well.
  2. Combine the sauce mix and the mustard.  Stir in the water.  Cook and stir until bubbly.  Remove from the heat and stir in the sour cream.
  3. Set aside 1/4 cup of the spinach.  Stir the remaining spinach, the noodles, 1/3 cup parmesan, and the salt into the sauce mixture.
  4. Turn into a 13 by 9 inch baking pan.
  5. Preheat the oven to 350 F.
  6. Spread the reserved spinach in the center.
  7. Cover and bake 30 minutes.
  8. Combine the panko, remaining parmesan, and 1 tbsp butter.  Sprinkle on top, return to the oven and bake uncovered for 10 minutes longer.
  9. Serve.

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