Spinach egg noodle casserole: rachael ray again

Main Dish
2 servings
10 min
15 min
Very Easy


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


  • 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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