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Egg Noodle - And - Spinach Casserole
(Lokshyna, Zapechena Z Shpynatom)
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| What You Need: |
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3 cups cooked and drained egg noodles, or a good commercial variety
1½ tablespoons butter, melted
¾ cup finely grated Switzerland cheese
1 teaspoon salt
1 cup finely chopped onions
3 pounds fresh spinach, cooked, squeezed and finely chopped, or 4 ten-ounce packages frozen spinach, defrosted, squeezed completely dry, and finely chopped (about 3 cups)
6 tablespoons butter
Freshly ground black pepper
½ cup fine dry bread crumbs
4 hard-cooked eggs, quartered
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| How To Cook: |
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1. In a large mixing bowl, toss the cooked noodles, melted butter, 6 table-spoons of the cheese and ½ teaspoon of the salt together with two forks.
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2. Melt 3 tablespoons of the butter in a 10- to 12-inch enameled or stainless-steel skillet set over high heat. Add the chopped onions, reduce the heat to moderate, and cook 3 to 5 minutes, or until the onions are soft but not brown.
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3. Stir in the chopped spinach, raise the heat to high and, stirring constantly, cook uncovered until the moisture in the pan has completely evaporated and the spinach has begun to stick lightly to the pan. Stir in the remaining ½ teaspoon of salt and a few grindings of black pepper.
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4. Preheat the oven to 350°F. With a pastry brush, lightly coat the bottom and sides of a 1½ - to 2-quart baking dish with 1tablespoon of the butter. Arrange one third of the noodles in a layer on the bottom of the dish and top with half the spinach. Repeat the layers, ending with noodles.
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5. Melt the remaining 2 tablespoons of butter in a heavy skillet and, off the heat, stir in the bread crumbs and the remaining grated cheese.
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6. Sprinkle the crumb-and-cheese mixture on the top of the noodles and bake in the center of the oven for 30 minutes, or until the crumb-and-cheese topping is golden brown. Serve at once, garnished with the hard-cooked eggs.
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