Spinach egg noodle casserole: rachael ray again

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

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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.