Spinach Noodle Casserole

Total time: 45min   Serves: 5

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Ingredients
 8 oz Creamette® Wide Egg Noodles
 0.50 lb kielbasa sausage, sliced into ½ inch pieces
 16 oz sour cream
 2 tbsp fresh chives, chopped
 0.75 tsp salt
 8 oz low fat cream cheese, softened
 0.50 cup milk
 10 oz frozen chopped spinach, thawed and drained
 0.25 tsp ground nutmeg
 4 oz shredded Swiss cheese
Cooking Directions
1

 Preheat oven to 350º F.

2

 Prepare pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. 

3

 In large bowl stir together noodles, kielbasa, sour cream, chives and 1/2 teaspoon salt. 

4

 In another bowl stir together cream cheese and milk until smooth. Stir in spinach, nutmeg and remaining salt.

5

 In 13 x 9-inch baking dish, spoon one-half noodle mixture. Spread cream cheese mixture over noodles; spoon remaining noodle mixture on top.

6

 Cover with foil; bake 25 minutes.

7

 Remove foil; sprinkle with Swiss cheese and paprika. Bake 5 minutes more or until cheese melts. 

Ingredients

Ingredients
 8 oz Creamette® Wide Egg Noodles
 0.50 lb kielbasa sausage, sliced into ½ inch pieces
 16 oz sour cream
 2 tbsp fresh chives, chopped
 0.75 tsp salt
 8 oz low fat cream cheese, softened
 0.50 cup milk
 10 oz frozen chopped spinach, thawed and drained
 0.25 tsp ground nutmeg
 4 oz shredded Swiss cheese

Directions

Cooking Directions
1

 Preheat oven to 350º F.

2

 Prepare pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. 

3

 In large bowl stir together noodles, kielbasa, sour cream, chives and 1/2 teaspoon salt. 

4

 In another bowl stir together cream cheese and milk until smooth. Stir in spinach, nutmeg and remaining salt.

5

 In 13 x 9-inch baking dish, spoon one-half noodle mixture. Spread cream cheese mixture over noodles; spoon remaining noodle mixture on top.

6

 Cover with foil; bake 25 minutes.

7

 Remove foil; sprinkle with Swiss cheese and paprika. Bake 5 minutes more or until cheese melts. 

Spinach Noodle Casserole

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