Gather up the necessary ingredients for this hearty-- light on the calories dish.
4 Cups extra wide egg noodles
1/2 Cup frozen chopped spinach
1/2 Cup finely chopped onion
1/2 Cup Parmesan grated cheese
1 Cup evaporated milk
3 Tablespoons Canola cooking oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground Turmeric
1/2 teaspoon Oregano
In a medium 2 quart pot bring 8 cups cold water to a boil. Add egg noodles. Cook until tender about 10-12 minutes. Drain and rinse under cold running water, drain again, then set noodles in a buttered casserole dish.
In a small saucepan bring 1/2 cup of water to a boil covering bottom of pan with chopped spinach. Cook until done and drain juice. Set aside.
Over medium heat using a small skillet, sautee chopped onion in 3 Tablespoons Canola cooking oil. Add all remaining seasoning. Blend, add spinach and remove from heat.
Heat evaporated milk over low heat, stirring constantly as milk will scorch if left unattended, add grated Parmesan cheese gradually while mixture thickens. After it comes to a full boil, remove from heat. Slowly pour hot mixture over cooked noodles in casserole dish.
Gently toss together in casserole dish the spinach and noodles. Sprinkle Parmesan cheese, bake in 350*F oven for about 30 minutes. Makes 4 servings.
4 Cups extra wide egg noodles
1/2 Cup frozen chopped spinach
1/2 Cup finely chopped onion
1/2 Cup Parmesan grated cheese
1 Cup evaporated milk
3 Tablespoons Canola cooking oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground Turmeric
1/2 teaspoon Oregano
In a medium 2 quart pot bring 8 cups cold water to a boil. Add egg noodles. Cook until tender about 10-12 minutes. Drain and rinse under cold running water, drain again, then set noodles in a buttered casserole dish.
In a small saucepan bring 1/2 cup of water to a boil covering bottom of pan with chopped spinach. Cook until done and drain juice. Set aside.
Over medium heat using a small skillet, sautee chopped onion in 3 Tablespoons Canola cooking oil. Add all remaining seasoning. Blend, add spinach and remove from heat.
Heat evaporated milk over low heat, stirring constantly as milk will scorch if left unattended, add grated Parmesan cheese gradually while mixture thickens. After it comes to a full boil, remove from heat. Slowly pour hot mixture over cooked noodles in casserole dish.
Gently toss together in casserole dish the spinach and noodles. Sprinkle Parmesan cheese, bake in 350*F oven for about 30 minutes. Makes 4 servings.
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