Nutty Spinach Noodle Casserole

Name: Nutty Spinach Noodle Casserole
Ingredients: 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

14 ingredients

3 steps

Ingredients

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

Directions

1

Cook noodles according to package directions. Drain and set aside.
2

Saute onion in hot olive oil in a large saucepan over medium-high heat until tender. Add noodles, walnuts, spinach, and mushrooms; stir well.
3

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.