Beefy Spinach Noodle Bake

Name: Beefy Spinach Noodle Bake
Ingredients: 1 pound ground beef; 1 small onion, chopped; 4-3/4 cups uncooked wide egg noodles; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 3/4 cup milk; 3 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon ground nutmeg; 1 cup milk; 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1/4 cup thinly sliced green onions; 2 cups shredded Swiss cheese, divided; 2/3 cup crushed french-fried onions

16 ingredients

3 steps

Ingredients

1 pound ground beef
1 small onion, chopped
4-3/4 cups uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/4 cup thinly sliced green onions
2 cups shredded Swiss cheese, divided
2/3 cup crushed french-fried onions

Directions

1

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Cook noodles according to package directions; drain. In a large bowl, combine soup and milk until blended. Stir in beef mixture and noodles; set aside.
2

For spinach layer, in a large saucepan, melt butter. Whisk in flour, paprika, salt, pepper and nutmeg until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in spinach and green onions.
3

In a greased shallow 2-1/2-qt. baking dish, layer half of the beef mixture and half of the cheese. Top with spinach mixture and remaining beef mixture. Cover and bake at 375° for 35 minutes. Uncover; sprinkle with remaining cheese. Top with french-fried onions. Bake 5-10 minutes longer or until cheese is melted.