Ukrainian Lokshyna and Spinach Casserole (egg noodle)

Name: Ukrainian Lokshyna and Spinach Casserole (egg noodle)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 casserole
Ingredients: 2 cups cooked egg noodles; 1 tablespoon melted butter; 1/4 cup grated cheese; 1/4 teaspoon salt; 2 cups cooked spinach; 1/2 small onion, chopped; 2 tablespoons butter; salt and pepper; 1/4 cup buttered bread crumb

Submitted by Olha7397

"To make homemade noodles find the recipe here under Ukrainian LOKSHYNA (egg noodles)."

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Ready In:: 55mins
Ingredients:: 9
Yields:: 1 casserole

ingredients

2 cups cooked egg noodles
1 tablespoon melted butter
¹⁄₄ cup grated cheese
¹⁄₄ teaspoon salt
2 cups cooked spinach
¹⁄₂ small onion, chopped
2 tablespoons butter
salt and pepper
¹⁄₄ cup buttered bread crumb

directions

Combine the cooked noodles with the butter, cheese, and salt.
Squeeze the spinach dry and then chop it.
Cook the onion in the butter until tender.
Add the spinach.
Season to taste with salt and pepper.
Arrange the noodles and spinach in alternate layers in a buttered baking dish.
Top with the buttered bread crumbs.
Bake in a moderate oven (350 degrees F.) for about 35 minutes.
Serve this dish garnished with hard cooked eggs.
FRIED COOKED LOKSHYNA: Cook the egg noodles, drain, rinse with cold water, and drain again.
Spread them in a thin layer on a platter and chill thoroughly in the refrigerator.
Separate the strands.
Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
Remove and drain on absorbent paper.
Sprinkle the noodles with salt and keep them warm.
Serve as an accompaniment to meat, or use as a topping for creamed dishes.
FRIED LOKSHYNA: Noodles prepared by the following method will be regarded as a rare treat by the family and guests.
They are good as an accompaniment to meat, as a topping for various dishes, and as a cocktail snack.
Prepare the homemade noodle dough, find the recipe for Ukrainian LOKSHYNA (egg noodles) but do not dry it.
Cut the rolled dough into 3 inch strips.
Shred each strip individually and toss the shreds lightly to separate the strands.
Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
Drain on absorbent paper.
Serve as desired.