Spinach Noodle Casserole with Mushrooms
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!
- 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
1Cook egg noodles according to package instructions. Drain and set aside.
2Steam spinach for approximately 1 minute just to wilt. Squeeze to remove excess moisture. Combine with cooked egg noodles.
3In a large pot (one you would use to make spaghetti sauce), sautee shallots and mushrooms in butter.
4Add flour, then milk and broth. Stir till creamy.
5Add sour cream, shredded cheese, pecorino and madeira. Stir to combine. Season with salt and pepper to taste.
6Add spinach and noodles. Stir to combine.
7Coat 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.
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