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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (119g) Recipe makes 8 servings |
||
| Calories 225 | ||
| Calories from Fat 122 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 8.2g | 40% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 366mg | 15% | |
| Potassium 237mg | 6% | |
| Total Carbohydrate 14.2g | 4% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 1.0g | ||
| Protein 12.4g | 24% | |
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Spinach and Spaghetti Casserole
By: Marsha D.
Jan 23, 2005
I never liked Spinach til I had to try this recipe at my sister-n-laws and from than on I made this casserole for special dinners I either attended or made for supper at home. Its a favorite to many of my friends and family and I thought I would share with everyone here at Recipezaar. Hope you like it too!
SERVES 8
Ingredients
- 1 (10 ounce) package frozen chopped spinach
- 1 egg, slightly beaten
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tablespoons grated parmesan cheese
- 1/2 small onion, chopped
- 1/2 teaspoon salt
- black pepper, to taste
- 2 cups monterey jack cheese, shredded
- 4 ounces angel hair pasta
Directions
1
Preheat oven to 350'.2
Cook Spinach and drain well.3
Cook Angel hair spaghetti according to package and drain well.4
Combine egg, sour cream, milk, Parmesan cheese, chopped onion, salt, black pepper, and Montery Jack cheese in a large bowl.5
Stir well to combine Add cooked/drained Spaghetti and Spinach (while hot) to mixture and mix well.6
Grease lightly a casserole dish and spread mixture into dish.7
Cover casserole dish and bake for 15 minutes than take out of oven and uncover and bake for 45 minutes longer in oven or until lightly browned.
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- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Preparation > Time to Make > < 4 hours
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- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: armymomx2
On Jun 12, 2008
I had high hopes for this recipe, but it fell a little short. It was dry and bland. I liked the idea that it didn't call for a cream of soup, but it needs something for more moisture.
From: Chef #436001
On Jan 25, 2008
DH and I loved this! Used whole wheat angel hair pasta, added fresh mushrooms and one large chicken breast. Also added a can of fat-free cream of mushroom soup for a little more moisture as suggested by another reviewer. Had to use an Italian blend bag of cheese since I didn't have any monterey jack on hand. Made it a day ahead of time and it was wonderful the next day when reheated. I know I'll be making this regularly...thanks for a great post!
From: bluemoon downunder
On Jun 21, 2005
Fabulous recipe: SO flavoursome and so easy to make. And great for occasions when you need a tasty vegetarian dish. I followed the suggestion of several reviewers and added the can of soup and it did seem essential to add that extra moisture. I doubled the recipe and used three eggs. I also added some herbs: thyme, marjoram and basil. And because I love spinach – it’s what had initially drawn me to the recipe – I doubled the amount of spinach: I used 4 packets of thawed, thoroughly drained and squeeze-dried frozen spinach. I cooked it covered with kitchen foil, except for the last 10 minutes. I served it on two separate occasions, one at work to colleagues and everyone loved it. For the next couple of hours, people coming into the room kept commenting on the delicious smell! It smelt lovely when being cooked and when reheated. And everyone just loved it. I do urge you to make this, and to make it with the angel hair pasta. I’d never used it before, so as well as having discovered a wonderful new recipe, I’ve discovered a lovely new pasta. I’ll be making this again often. Next time, I’ll probably add garlic. I was going to this time, but I had run out of garlic! Thank you so much, Marsha D, for a truly wonderful recipe.
From: Jamia Motsinger
On Mar 1, 2005
I would give this 10 stars if I could. It was absolutely WONDERFUL! I did follow the suggestion of adding the cream of mushroom soup and it turned out great. I also messed up and got pepper jack cheese instead of the regular monterey jack. I was afraid it would be too spicy, DH not too fond of spicy food, but it added just a little kick. He loved it! I also left it covered for 30 minutes instead of the fifteen, thinking that could have something to do with the drying out. Turned out perfectly. This is going to be a regular dish in our house from now on! Thank you so much for sharing.
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