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Noodle and Spinach Casserole

noodle and spinach casserole Entree Italian
Noodle and Spinach Casserole
  • Prep 20 min
  • Total 50 min
  • Servings 10

Warm up with this hearty Italian-inspired casserole on chilly weeknights, topped with Parmesan cheese.

Updated September 14, 2015

Ingredients

  • 5
    cups uncooked wide egg noodles (8 oz)
  • 1 1/2
    lb ground beef
  • 2
    cloves garlic, finely chopped
  • 1/2
    teaspoon salt
  • 1/2
    teaspoon pepper
  • 1
    jar (26 oz) tomato pasta sauce
  • 1
    teaspoon Italian seasoning
  • 1
    box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 2
    cups shredded Monterey Jack cheese (8 oz)
  • 1 1/2
    cups sour cream
  • 1
    egg, slightly beaten
  • 1
    teaspoon garlic salt
  • 1 1/2
    cups shredded Parmesan cheese (6 oz)

Steps

  • 1
    Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain noodles as directed on package, using minimum cook time. In nonstick skillet, cook beef, garlic, salt and pepper over medium-high heat 5 to 7 minutes until beef is thoroughly cooked; drain. Stir in pasta sauce and Italian seasoning.
  • 2
    In large bowl, mix spinach, Monterey Jack cheese, sour cream, egg and garlic salt. Fold in noodles; spoon mixture into casserole. Sprinkle with 3/4 cup of the Parmesan cheese. Top with beef mixture and remaining 3/4 cup Parmesan cheese. Bake uncovered 30 minutes or until bubbly and golden.

  • To Freeze: Bake as directed; cool. Cover casserole tightly with heavy-duty foil; freeze up to 1 month. Thaw in refrigerator overnight. To reheat, bake covered at 350°F for 30 minutes. Uncover; bake 10 minutes longer.

Nutrition Facts

Serving Size: 1 Serving
Calories
490
% Daily Value
Total Fat
27g
0%
Saturated Fat
15g
0%
Sodium
1020mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
3g
0%
Protein
33g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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