10 February 2009

Recipe: Green Spinach Noodles - casserole

Green Spinach Noodles Casserole

Serves 6 to 8. From Betty Istre.

Here’s an easy fast dish to prepare on a cold winter’s night. Use some of that leftover ham, chicken or turkey from the holidays that was not enough to serve alone. Combined in this comfort pasta dish it’s a real winner!


½ chopped onion

½ cup chopped celery

1 stick butter

1 can cream of celery soup

1 can cream of mushroom soup

1 (8-oz.) can sliced mushrooms


2 cups chopped cooked ham, chicken or turkey

1 (6-oz.) package spinach noodles, boiled until barely done, drained

1 cup diced cheese (Colby cheese is really good)

1 (8-oz.) carton sour cream

1 cup shredded Cheddar cheese

Directions: Sauté onions and celery in butter until clear.

Add soups and mushrooms. Mix well and gradually add 1 soup can of water.

Stir in meat and noodles and season to your taste. Stir in diced cheese and sour cream. If not very soupy, add a little water.

Bake in a greased casserole dish at 350 degrees F. until bubbly (about 35 minutes).

Sprinkle with grated cheese on top and let sit 10 minutes in oven that has been turned off.
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