Nutty Spinach Noodle Casserole

Oxmoor House
12 servings.


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8 ounces medium egg noodles, uncooked
1/4 cup chopped onion
1 tablespoon olive oil
1/3 cup chopped walnuts, toasted
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (4-ounce) can sliced mushrooms, drained
2 cups (8 ounces) shredded Swiss cheese
1 (8-ounce) carton sour cream
1/2 cup half-and-half
2 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon sweet Hungarian paprika
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper


Cook noodles according to package directions. Drain and set aside.

Saute onion in hot olive oil in a large saucepan over medium-high heat until tender. Add noodles, walnuts, spinach, and mushrooms; stir well.

Combine cheese and remaining ingredients in a medium bowl; stir well. Add cheese mixture to noodle mixture, stirring well. Spoon into a lightly greased 2 1/2-quart casserole. Cover and bake at 350° for 30 minutes or until thoroughly heated.

Created date

August 2009

Nutritional Information

Calories 244
Caloriesfromfat 54 %
Fat 14.7 g
Satfat 7.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11.5 g
Carbohydrate 17.4 g
Fiber 0.0 g
Cholesterol 84 mg
Iron 0.0 mg
Sodium 210 mg
Calcium 0.0 mg