Florentine Fettuccine Casserole |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 20 |
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This dish is terrific for potlucks and can be served either as a side dish or as a vegetarian entree. Ingredients:
12 ounces fettuccine |
5 (10 ounce) packages frozen spinach leaves, thawed squeezed dry,reserving 3/4 cup liquid |
1 teaspoon minced garlic |
1 large onion, chopped |
3/4 cup unsalted butter |
1/2 cup all-purpose flour |
3 cups milk, scalded |
1/4 cup dry white wine |
1 cup freshly grated parmesan cheese |
4 cups grated monterey jack cheese |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup italian style breadcrumbs |
Directions:
1. In kettle of boiling salted water cook fettuccine 5 to 7 minutes, until al dente.
2. Drain and transfer them to a large bowl.
3. Add spinach and reserved liquid; combine the mixture well.
4. In a saucepan sauté the garlic and onion in butter until softened; stir in flour and cook the roux over low heat, stirring, 3 minutes.
5. Remove pan from heat and add milk in a stream, whisking vigorously until the mixture is thick and smooth.
6. Add wine and simmer the sauce, stirring, 10 minutes.
7. Stir the sauce into the spinach mixture; stir in both cheeses, salt and pepper.
8. Spoon the mixture into a well-buttered 13x9x2-inch baking dish.
9. Sprinkle bread crumbs over the top and bake the casserole 15 to 20 minutes at 425ºF.
10. or until it is bubbly and the crumbs are lightly browned.
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