21440 Spinach Noodle Casserole with Mushrooms 1 hour 30 minutes 10-12 servings Tue Apr 21 16:31:33 -0700 2009 Thu Apr 23 12:43:20 -0700 2009 Easy American User http://www.chow.com/recipes/21440 Thu, 23 Apr 2009 19:43:20 GMT This is an “old-school-to-the-new-school remix” riff on an old favorite from the local paper. The original recipe called for 2 packages of frozen spinach and a can of cream of mushroom soup. I used two bags of fresh baby spinach, found a substitution online for cream of mushroom, jazzed it up ever so slightly with a fresh shallot and some madeira, and voila…a lovely, fresh, new dish!

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  • Cook egg noodles according to package instructions. Drain and set aside.
  • Steam spinach for approximately 1 minute just to wilt. Squeeze to remove excess moisture. Combine with cooked egg noodles.
  • In a large pot (one you would use to make spaghetti sauce), sautee shallots and mushrooms in butter.
  • Add flour, then milk and broth. Stir till creamy.
  • Add sour cream, shredded cheese, pecorino and madeira. Stir to combine. Season with salt and pepper to taste.
  • Add spinach and noodles. Stir to combine.
  • Coat a 13×9” pan with butter. Pour mixture into pan, top with a sprinkle of paprika and bake at 350 degrees Fahrenheit for 30 minutes.
    • ]]>     http://www.chow.com kattyeyes 84 Pasta/Noodles 2 bags fresh spinach, wilted and squeezed to remove excess moisture

    ]]>     1 shallot, minced

    ]]>     1 tablespoon butter

    ]]>     8 oz. sliced mushrooms

    ]]>     1/2 cup milk (I use 1 percent Simply Smart)

    ]]>     1/2 cup beef broth

    ]]>     3 tablespoons flour

    ]]>     16 oz. sour cream

    ]]>     1 tablespoon madeira

    ]]>     6 oz. shredded cheese (I used 1/2 gruyere & 1/2 sharp cheddar)

    ]]>     2 tablespoons pecorino romano

    ]]>     1 package Light ‘n Fluffy egg noodles

    ]]>     salt and pepper to taste

    ]]>     paprika

    ]]>     311 spinach 28374 egg noodle 384 easy 1473 casserole 28375 cream of mushroom 366 mushrooms