Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 small onion, chopped

  3. 4-3/4 cups uncooked wide egg noodles

  4. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  5. 3/4 cup milk SPINACH LAYER:

  6. 3 tablespoons butter

  7. 2 tablespoons all-purpose flour

  8. 1/2 teaspoon paprika

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1/8 teaspoon ground nutmeg

  12. 1 cup milk

  13. 2 packages (10 ounces each ) frozen chopped spinach, thawed and squeezed dry

  14. 1/4 cup thinly sliced green onions

  15. 2 cups (8 ounces) shredded swiss cheese, divided

  16. 2/3 cup crushed french-fried onions

Instructions Jump to Ingredients ↑

  1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Cook noodles according to package directions; drain. In a large bowl, combine soup and milk until blended. Stir in beef mixture and noodles; set aside. For spinach layer, in a large saucepan, melt butter. Whisk in flour, paprika, salt, pepper and nutmeg until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in spinach and green onions. In a greased shallow 2-1/2-qt. baking dish, layer half of the beef mixture and half of the cheese. Top with spinach mixture and remaining beef mixture. Cover and bake at 375° for 35 minutes. Uncover; sprinkle with remaining cheese. Top with french-fried onions. Bake 5-10 minutes longer or until cheese is melted. Yield: 6-8 servings.


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