CREAMY SPINACH NOODLE TOSS

janice tofuri

"I GOT THIS RECIPE FROM TASTE OF HOME MAGAZINE, IT IS AN EXCELLENT SIDE-DISH WITH ROSEMARY CHICKEN. MY DH RAVES ABOUT THIS DISH."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

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  1. COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE, IN A LARGE SKILLET, COOK THE BACON AND ONION OVER MEDIUM HEAT UNTIL BACON IS CRISP, USING A SLOTTED SPOON REMOVE TO PAPER TOWELS TO DRAIN.
  2. STIR THE FLOUR, SEASONING BLEND, SALT AND PEPPER INTO DRIPPINGS UNTIL BLENDED; GRADUALLY ADD MILK STIRRING CONSTANTLY. BRING TO A BOIL, COOK AND STIR FOR 2 MINUTES, ADD SPINACH, COOK AND STIR UNTIL SPINACH IS WILTED.
  3. DRAIN NOODLES, TRANSFER TO A SERVING BOWL. ADD SPINACH MIXTURE AND CHEESE; TOSS TO COMBINE, SPRINKLE WITH THE BACON MIXTURE.

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