Baked Sole And Spinach

Name: Baked Sole And Spinach
Ingredients: 1 package (8 ounces) egg noodles; 3 tablespoons butter; 3 tablespoons all-purpose flour; 3 cups 2% milk; 1-1/2 cups shredded cheddar cheese, divided; 1 tablespoon lemon juice; 1 teaspoon salt; 1 teaspoon ground mustard; 1 teaspoon Worcestershire sauce; 1/8 teaspoon ground nutmeg; 1/8 teaspoon pepper; 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1-1/2 pounds sole fillets; 1/4 cup slivered almonds, toasted

14 ingredients

5 steps

Ingredients

1 package (8 ounces) egg noodles
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups 2% milk
1-1/2 cups shredded cheddar cheese, divided
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-1/2 pounds sole fillets
1/4 cup slivered almonds, toasted

Directions

1

Cook noodles according to package directions.
2

Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
3

Stir in 1 cup cheese, lemon juice, salt, mustard, Worcestershire sauce, nutmeg and pepper, stirring until cheese is melted. Set aside half of the cheese sauce.
4

Preheat oven to 375°. Drain noodles; add to the remaining sauce. Transfer to a greased 13x9-in. baking dish. Layer with spinach, sole, reserved cheese sauce and remaining cheese; sprinkle with almonds.
5

Bake, uncovered, 30-35 minutes or until fish flakes easily with a fork.