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Spinach and Bacon Noodle Toss

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“A great side dish that is very simple to prepare. Just a nice twist to the normal noodle side dish for a meal. Makes four nice sized servings. I found this in the Simple & Delicious magazine submitted by J. Smith”
READY IN:
30mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 cups egg noodles (measure before cooking)
  • 2 slices bacon, diced
  • 2 teaspoons sweet onions, finely chopped
  • 6 12 teaspoons flour
  • 34 teaspoon sodium-free seasoning (I used garlic pepper blend)
  • 18 teaspoon salt (if desired, I skipped this)
  • 18 teaspoon pepper (more or less as desired)
  • 1 14 cups 1% low-fat milk
  • 9 ounces baby spinach leaves (fresh leaves)
  • 34 cup parmesan cheese, grated

Directions

  1. Cook noodles according to package directions.
  2. Meanwhile in a large skillet cook diced bacon and onion over medium heat until bacon is crisp. Use a slotted spoon to remove from pan and drain on paper towels.
  3. Stir the flour, seasoning blend,and salt & pepper into the pan drippings until blended; gradually add the milk, whisking well. Bring to a boil, cook and stir for 2 minutes or until thickened.
  4. Add spinach and cook and stir until spinach is wilted.
  5. Drain noodles and transfer to a serving dish. Add spinach mixture and top with grated Parmesan cheese, tossing to combine. Sprinkle with bacon and onion mixture.
  6. Serve immediately.

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