Recipe by TRTENNAN
"This is a great church potluck recipe -- a heavier meal, but good for those cold days after shoveling snow...."
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salt and pepper to taste
1 (10 ounce) package
frozen chopped spinach, thawed and drained
1 (16 ounce) package
uncooked wide egg noodles
1 (10.75 ounce) can
condensed cream of mushroom soup
2 1/2 cups
fat free milk
shredded American cheese
After reading all the reviews I made a few changes. First was adding more cloves of garlic. Next I substituted the fat free soup for the regular version. Instead of using the uncooked noodles, I could them a little less than al-dente and baked it for less time, approx. 20 minutes. I know it's less "cassorole like" that way, but it came out pretty good. I also used fresh cracked pepper instead of regular!
I'm always wary when a recipe calls for uncooked noodles. This recipe definitely needs pre-cooked noodles or you'll end up with a crunchy layer of dry noodles on the top of your casserole. Very spinach-y tasting which can be good or bad, depending on how much you like spinach.
It had too much spinach for us. I don't think I'll make this again.
Mine turned out a bad version of Hamburger Helper. Not recommended.
No flavor and very starchy.
After reading the reviews, I added extra milk (for dryness), cheese, and fresh ground nutmeg (for flavor). I also stirred halfway thru to keep the top layer of pasta from being hard. Worked fine. Decent quick meal.
I added chives, 1/2 teaspoon of A1 sauce, parmaesan cheese with the cheddar. My family liked it.
if you want the noodles fully cooked and not crunchy, cook a little ahead of time.
* Percent Daily Values are based on a 2,000 calorie diet.
Dad's Favorite Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 194
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