Noodle & Spinach Ring
Yield
2 servingsPrep
30 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
noodles
|
|
| 10 | oz |
spinach, frozen
chopped |
*
|
| ⅓ | cup |
bread crumbs
|
|
| 1 | cup |
american cheese
grated |
|
| 2 ½ | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
noodles
|
|
| 1E+1 | oz |
spinach, frozen
chopped |
*
|
| 79 | ml |
bread crumbs
|
|
| 237 | ml |
american cheese
grated |
|
| 591 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
worcestershire sauce
|
|
Directions
Cook noodles in salted water.
Drain. Cook spinach in ½ cup of salted water only until thawed.
Drain. alternate layers of noodles, spincah, crumbs and cheese in a buttered 2 qt ring mold.
combine other ingredients; pour over casserole.
Bake, set in a pan of hot water, in a 350℉ (180℃) oven for about 45 minutes.
