 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
This is a yummy side dish that could easily be made into a main entree by adding an extra layer of ground beef (browned) or left over chicken. It takes a little effort, but is worth it. I made this last year when I was trying to use up a 5 lb. bag of egg noodles. Do you have any idea how long a 5 lb. bag can last you? So glad I stumbled across this recipe. Hope you enjoy. Ingredients:
1 (12 ounce) package homestyle egg noodles |
1 cup butter or 1 cup margarine, melted |
1 lb fresh mushrooms, sliced |
1 large onion, sliced |
2 tablespoons garlic, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (20 ounce) package shredded potatoes |
1/2 lb asiago 3-cheese blend or 1/2 lb italian cheese blend, shredded |
2 (10 ounce) packages frozen chopped spinach, thawed and drained well |
1 cup green onion, chopped |
1/2 cup parmesan cheese, grated. |
Directions:
1. Preheat oven to 350 degrees.
2. Cook noodles according to directions on package, drain and set aside.
3. Saute butter, mushrooms, onions, garlic, salt and pepper for approximately 5 minutes or until onions are transparent.
4. Set aside.
5. Grease 9 springform pan.
6. Assemble in layers, pressing firmly.
7. Order of layers
8. 1/2 pkg of potatoes
9. All of the noodles
10. 1/2 of cheese mixture
11. Mushroom-onion-garlic mixture
12. Melted butter
13. spinach
14. Remaining potatoes
15. Bake at 350 degrees for 30 minutes.
16. Remove from oven.
17. Top with remaining cheese, green onions and Parmesan cheese.
18. Bake an additional 30 minutes.
19. The last 2-3 minutes, brown the top under the broiler.
20. Cool 30-40 minutes.
21. Remove side of pan and slice into wedges.
|
|