"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

SPINACH NOODLE CASSEROLE Recipe

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This recipe for SPINACH NOODLE CASSEROLE, by , is from The CYCC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
gail lewis
Added: Friday, July 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Preheat oven to 350 degrees 9x13 inch pan lightly greased
1 # ground beef
2 garlic cloves, mashed
t salt and pepper
1 26 oz jar of spaghetti sauce (Barilla-Italian Baking)
1 tsp Italian seasoning
1 (10 oz) pkg frozen spinach thawed and drained
2 C Shredded Montery Jack cheese
1 C sour cream
1 egg, lightly beaten
1 tsp garlic salt
8 oz wide egg noodles, cooked
1 C shredded Parmesan cheese

Directions:
Directions:
1. Cook the meat, garlic cloves, salt and pepper over medium head until the meat just looses its pink color. Drain juice from meat.
2. Stir spaghetti sauce and Italian seasoning into the meat. Set aside.
3. Combine spinach, Montrey Jack cheese, sour cream, lightly beaten egg and garlic salt.
4. Fold spinach mixture into the noodles and spoon into lightly greased 9x13 pan.
5. Sprinkle with of the parmesan cheese.
6. Top with the beef mixture and the remaining Parmesan cheese.
7. Bake at 350 for 30 minutes or until bubbly and golden

Preparation time (estimate) 30 minutes
Baking/cooking time 30 minutes

 

 

 

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