Spinach and Noodle Casserole

One of my favorite comfort foods is my paternal grandmother's Spinach and Noodle Casserole. I'm actually trying to get away from using processed foods, but I can't deny myself this old favorite occasionally. I have tried making it with whole wheat noodles, and for many years, only used whole wheat noodles. But nothing can compare (at least for me) to using regular egg noodles.

Grandma's Spinach and Noodle Casserole

• 1 lb. extra-wide egg noodles
• 1 lb. package frozen spinach
• 8 ounces longhorn/mild cheddar cheese

White Sauce

• 4 cups milk
• 1 tablespoon butter (optional)
• 8 Tablespoons flour
• salt to taste
  

Start water boiling for the noodles. Put the spinach in a pan and heat according to directions. Pour the milk into a pan, and whisk the flour into the cold milk. Add salt to taste, and butter if desired. Bring to a boil, stirring continuously. After it comes to a rolling boil, it should be thick and creamy. Remove from heat. When the water for the noodles begins to boil, put in the noodles and cook for ten minutes. While the noodles are cooking, grate the cheese. Drain the liquid from the spinach when it is done cooking. When all ingredients are ready, butter a glass casserole dish. Ladle about one cup of white sauce into the bottom of the dish. Then layer in one-fourth of the noodles, one-fourth of the spinach and 2 ounces of the shredded cheese, then another cup of white sauce, continuing with the layers until all ingredients are used up - be sure to end with cheese on top. Turn the oven to 350°F (not necessary to preheat), cover the casserole dish with a lid, or aluminum foil and bake for 45-60 minutes. You can tell when the casserole is done when the cheese is melted and the sauce is bubbling.

If you are in a real hurry, you can toss the cooked noodles, cooked spinach, white sauce and cheese together and eat right away. But I really recommend trying it first baked in the oven.

Until next time.