Spinach Casserole

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“A delicious meatless dish that can be eaten as a main course or it makes for a great side with chicken or turkey. I make a quad recipe for every holiday and it is always a hit. Have been making this for 30 years now. It is great hot or cold the next day! Serves about 8-10 people as a side dish and about 4-5 people as a main dish.”
1hr 10mins

Ingredients Nutrition


  1. Boil noodles and drain.
  2. Toss with 2 tablespoons butter in a casserole pan.
  3. While noodles are boiling, sautee onion and garlic in 4 tablespoons butter in large pan until onions are translucent.
  4. Add frozen spinach, salt, pepper, tarragon and nutmeg to pan.
  5. Cover and cook over medium-low heat for about 5 minutes. Occasionally chop spinach and stir up to ensure it all cooks down.
  6. Uncover and cook for 1-2 more minutes so that some of the liquid evaporates.
  7. Add mixture to cooked noodles in casserole pan and gently stir to mix.
  8. Add cottage cheese and sour cream to casserole dish and gently stir until evenly mixed. Smooth the top so it is even.
  9. In saucepan, melt 2 tablespoons butter. Shut off heat and add breadcrumbs and Parmesan cheese. Stir together. Use fork to smooth out any chunks that may form. You want this mixture to be moist but not wet. Add even parts breadcrumbs and Parmesan cheese to the mixture, if the mixture is too wet, until it is moist.
  10. Sprinkle the breadcrumb mixture over the top of the casserole dish until fully covered.
  11. Bake at 375 degrees F uncovered for 30 minutes.
  12. Hint: I always make more of the topping mixture because it cooks up so crisp and delicious. For a single batch I make 4 times the amount called for. Just make sure that the casserole is completely covered in the topping mixture.

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