Spinach egg noodle casserole: rachael ray again

Name: Spinach egg noodle casserole: rachael ray again
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: en
Ingredients: 2 10 oz packages of frozen spinach; 1 lb extra wide egg noodles; 1 Tbsp olive oil; 1 medium onion; 2 cloves garlic; 3 Tbsp butter; 2 rounded Tbsp flour; Salt & pepper to taste; ¼ tspn dry mustard; 2 cups whole milk; freshly grated nutmeg; 2 egg yolks; 1 cup panko breadcrumbs; 1 cup gruyere cheese; ½ cup parmigiano-reggiano cheese

Main Dish

2 servings

10 min

15 min

Very Easy

Spinach Egg Noodle Casserole: Rachael Ray Again

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Ingredients

Number of serving: 2

2 10 oz packages of frozen spinach

1 lb extra wide egg noodles

1 Tbsp olive oil

1 medium onion

2 cloves garlic

3 Tbsp butter

2 rounded Tbsp flour

Salt & pepper to taste

¼ tspn dry mustard

2 cups whole milk

freshly grated nutmeg

2 egg yolks

1 cup panko breadcrumbs

1 cup gruyere cheese

½ cup parmigiano-reggiano cheese

Preparation

Defrost spinach in the microwave and drain well.
Cook the onion and garlic in a skillet with 2 tablespoons olive oil. Add the spinach and heat through.
Boil the pasta in a large pot until al dente. Drain and return to the pot.
Put the egg yolks in a small bowl and whisk in a small amount of the sauce.
Mix the cheese and panko breadcrumbs together.
Work ¾ of the mixture into the spinach and noodles. Add the sauce and mix well. Pour into a casserole dish that has been prepared with a light coating of non-stick spray.
Top with remaining breadcrumbs and bake in a pre-heated 350 degree oven for about 20 minutes.

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