Delicious Spinach Noodle Casserole Recipe That’s So Easy To Make

This spinach noodle casserole recipe is a family favorite and is actually pretty easy to make. Cheesy goodness, carb-tastic flavors, with lots of greens all lumped together in a casserole dish that tastes like magic.  

Spinach Noodle Casserole Recipe

This dish is something I put together when I have excess vegetables I need to use while working through a pantry/refrigerator cleanout. Do you ever do one of those?

Every few months, I try to challenge myself to only use what I have in the house – working through my massive hoard of food. We always buy too much and then pretend like we don’t have any food!

Well, when this spinach noodle casserole recipe comes out, you know that I’m using everything from my vegetable drawer. LOL 

Spinach Casserole Recipe

Delicious Spinach Noodle Casserole Recipe That’s So Easy To Make

I’m also trying to be really smart about making recipes that force the kids to eat more vegetables. I am so tired of the chicken nugget nights. It’s all they ask for and I want no part of them. We all do our best and this is my way of trying to incorporate a little spinach into our diet.

I also sing the Popeye song as I serve it. Yes,  it’s like that. Literally –  whatever works. My house is BIG on asparagus and broccoli – but not really anything else. Well, I plan on changing that.  Here’s what I ended up with:

spinach casserole recipe Ingredients 

  • 2 packages of frozen spinach
  • 1 bag of egg noodles (a pound or so)
  • 2 tablespoons of olive oil
  • 1 onion chopped
  • 4 garlic cloves chopped   (I used a zester)
  • 4 tablespoons of butter
  • 2 rounded tablespoons of flour
  • 1 cup of whole milk
  • 1 teaspoon of nutmeg
  • 2 egg yolks
  • handful of cherry tomatoes (sliced in half)
  • 1 cup panko breadcrumbs
  • 1 cup parmesan cheese
  • 1 cup (or 2) of shredded mozzarella cheese
  • salt and pepper to taste

spinach casserole recipe Directions

Frozen spinach

Microwave the spinach according to box instructions. Meanwhile, boil a large pot of water for the noodles.  Sautee the onion and garlic with the olive oil in a pan. Salt and pepper. 

drain spinach in collander

When the spinach is done, you have to drain it. I don’t have a cheesecloth but if you do, squeeze all the water out. Or, if you are like me…use your hands.

saute spinach tomato onions

Add the spinach to the onions and garlic. Then add in some sliced cherry tomatoes and cook everything through for a few minutes.

Pour your entire mixture into the drained egg noodles and stir. Add your shredded mozzarella cheese and a handful of Parmesan cheese. Stir once more. Salt and pepper this layer. 

flour and butter in pan

Use the pan you just took the onions and spinach out of and melt the butter over medium heat. Whisk in flour and then the milk. Season with salt, pepper, and nutmeg.  Cook until it thickens – around 5 minutes.

flour and butter with nutmeg in pan

We are almost done with the spinach casserole – I promise! In a bowl, whisk the egg yolks and then pour some of the butter mixture into the bowl to temper the eggs. Then add eggs into your pan and cook for a few more minutes. Now you are ready to turn on your boiler.

Spinach and egg noodle casserole

Add the butter mixture to your pasta and stir together. Place in your pan.

panko crumbs on Spinach and egg noodle casserole

Top with panko breadcrumbs and Parmesan cheese evenly. Place in broiler for a few minutes. Keep an eye that you don’t burn the panko breadcrumbs. This is so important because my oven is evil!!! 

panko crumbs on Spinach and egg noodle casserole

When you feel good about your browning, take the dish out and serve! The kids LOVED it! For more recipes from Inside my Kitchen, click here.

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Print The spinach casserole recipe made with egg noodles

Spinach And Egg Noodle Casserole Recipe

Spinach And Egg Noodle Casserole Recipe

Ingredients

  • * 2 packages of frozen spinach
  • * 1 bag of egg noodles (a pound or so)
  • * 2 tablespoons of olive oil
  • * 1 onion chopped
  • * 4 garlic cloves chopped   (I used a zester)
  • * 4 tablespoons of butter
  • * 2 rounded tablespoons of flour
  • * 1 cup of whole milk
  • * 1 teaspoon of nutmeg
  • * 2 egg yolks
  • * handful of cherry tomatoes (sliced in half)
  • * 1 cup panko breadcrumbs
  • * 1 cup parmesan cheese
  • * 1 cup (or 2) of shredded mozzarella cheese
  • * salt and pepper to taste

Instructions

  1. Microwave the spinach according to box instructions. Meanwhile, boil a large pot of water for the noodles. 
  2. Sautee the onion and garlic with the olive oil in a pan. Salt and pepper. 
  3. When spinach is done you have to drain it. I don't have a cheesecloth but if you do, squeeze all the water out. If you are like me - use your hands.
  4. Add the spinach to the onions and garlic. Add sliced cherry tomatoes and cook for a few minutes.
  5. Pour entire mixture into the drained egg noodles and stir. Add your shredded mozzarella cheese and a handful of Parmesan cheese. Stir once more. Salt and pepper.
  6. Use the pan you just took the onions and spinach out of and melt the butter over medium heat. Whisk in flour and then the milk. Season with salt, pepper, and nutmeg. Cook until it thickens - around 5 minutes.
  7. In a bowl, whisk the egg yolks and then pour some of the butter mixture into the bowl to temper the eggs. Then add eggs into your pan and cook for a few more minutes.
  8. Turn on your boiler.
  9. Add the butter mixture to your pasta and stir together. Place in your pan.
  10. Top with panko breadcrumbs and Parmesan cheese evenly. Place in broiler for a few minutes. Keep an eye that you don't burn the panko breadcrumbs. This is so important because my oven is evil!!! 
  11. When you feel good about your browning, take the dish out and serve!

Did you make this recipe?

Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

About Vera Sweeney

Vera Sweeney – mom, blogger, and New York resident – is the founder of Lady and the Blog. Her main focus is to help busy women stay on top of the latest style, culinary, and parenting trends.

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Comments

  1. Sherry wrote:

    Now that’s something I would never have tried on my own – but that looks really GREAT! I totally wish my kids would eat more broccoli, etc. I’ve been considering trying some of those “Deceptively Delicious” recipes or whatever the name is.

    Posted 12.1.10

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