Delicious Spinach Noodle Casserole

There’s something so comforting about a good casserole. It reminds me of those busy weeknights when Mom would throw together whatever we had in the fridge and somehow make it taste amazing. These days, I find myself reaching for casserole recipes more than ever, especially when I need a reliable dinner that’ll please everyone at the table.

This spinach noodle casserole has become my go-to when I want something that’s both filling and not too heavy. I love how I can prep it while helping the kids with homework, pop it in the oven, and have dinner ready without much fuss. Plus, it’s one of those dishes that somehow tastes even better the next day – perfect for lunch leftovers.

And here’s a little secret: even though it’s packed with spinach, my kids actually ask for seconds. Maybe it’s the cheese, maybe it’s the noodles, but I’m not asking questions. I’m just happy to have a dish that works for both busy weeknights and casual weekend dinners.

What Kind of Spinach Should I Use?

For this casserole recipe, frozen spinach is actually the better choice over fresh spinach. The frozen variety comes pre-chopped and already cooked down, saving you lots of prep time and effort – remember that fresh spinach shrinks dramatically when cooked, so you’d need a mountain of it to equal two packages of frozen. Just make sure to thaw your frozen spinach completely and squeeze out as much water as possible before using it in the recipe. You can do this by placing the thawed spinach in a clean kitchen towel or several layers of cheesecloth and wringing it out over the sink. A good squeeze is essential here – nobody wants a watery casserole!

Options for Substitutions

This cozy casserole is pretty adaptable and here’s how you can switch things up:

• Frozen spinach: Fresh spinach works great too – just use about 2 pounds and cook it down until wilted. You can also try using frozen kale or Swiss chard as alternatives.
• Egg noodles: Any medium-sized pasta works here – try penne, fusilli, or rotini. Just cook them about 1 minute less than package directions since they’ll continue cooking in the casserole.
• Whole milk: 2% milk works fine, or try half-and-half for extra richness. For a dairy-free version, unsweetened plain almond milk or oat milk can work, but the sauce won’t be as creamy.
• Panko breadcrumbs: Regular breadcrumbs or crushed crackers work just as well. You can even crush some cornflakes or potato chips for a different kind of crunch.
• Cheese blend: Feel free to mix up the cheeses – try Romano instead of Parmesan, or use provolone or white cheddar instead of mozzarella. Just keep the total amount of cheese the same.
• Cherry tomatoes: These are optional – you can skip them or swap in roasted red peppers or sun-dried tomatoes for a different flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making spinach noodle casserole is dealing with excess moisture from the frozen spinach – make sure to thoroughly thaw and squeeze out all liquid using a clean kitchen towel or cheesecloth to prevent a watery casserole. Another common mistake is overcooking the egg noodles before they go into the casserole – aim for just slightly undercooked (about 2 minutes less than package directions) since they’ll continue cooking in the oven. When making the sauce, be sure to temper the egg yolks by slowly whisking in a bit of the hot milk mixture first, or you’ll end up with scrambled eggs instead of a creamy sauce. For the crunchiest top layer, wait until the last 10-15 minutes of baking to add the panko breadcrumb mixture, and consider broiling for the final 2-3 minutes to achieve that perfect golden-brown crust.

What to Serve With Spinach Noodle Casserole?

This cozy spinach noodle casserole is pretty filling on its own, but a few simple sides can round out your meal perfectly. A light Caesar salad or mixed green salad with a lemony dressing helps balance out the richness of the cheesy pasta. If you’re feeding a hungry crowd, some garlic bread or crusty Italian bread on the side is always welcome for soaking up any extra sauce. For a protein boost, you could serve some grilled chicken breast or Italian sausage alongside – they both pair really well with the spinach and cheese flavors in this dish.

Storage Instructions

Keep Fresh: This cozy spinach noodle casserole stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything melds together nicely!

Freeze: You can freeze portions of this casserole for up to 3 months. Just wrap it well in foil and place in a freezer-safe container. I like to cut it into individual portions before freezing – it makes reheating so much easier!

Reheat: To warm up your casserole, pop it in the oven at 350°F for about 20-25 minutes until heated through. If you’re in a hurry, the microwave works too – just heat in 1-minute intervals, stirring between each. Add a splash of milk if it seems a bit dry while reheating.

Make Ahead: You can assemble this casserole up to 24 hours before baking. Just cover it tightly with foil and keep it in the fridge. When you’re ready to cook, let it sit at room temperature for 30 minutes before baking.

Preparation Time	15-20 minutes
Cooking Time	30-45 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 70-80 g
• Fat: 110-130 g
• Carbohydrates: 220-250 g

Ingredients

• * 2 packs frozen spinach
• * 1 pound bag of egg noodles
• * 2 tablespoons olive oil
• * 1 chopped onion
• * 4 chopped garlic cloves (or use a grater)
• * 4 tablespoons butter
• * 2 heaping tablespoons flour
• * 1 cup whole milk
• * 1 teaspoon ground nutmeg
• * 2 egg yolks
• * handful of cherry tomatoes (halved)
• * 1 cup panko breadcrumbs
• * 1 cup grated parmesan cheese
• * 1 to 2 cups shredded mozzarella cheese
• * salt and pepper as needed

Step 1: Prepare Spinach and Noodles

Begin by microwaving the spinach according to the box instructions.

Meanwhile, boil a large pot of water to cook the noodles.

Follow the package instructions to ensure they are cooked al dente.

Once the noodles are done, drain them and set aside.

If you do not have a cheesecloth, use your hands to squeeze out as much water from the microwaved spinach as possible.

Step 2: Cook the Onion and Garlic

In a pan, sauté the onion and garlic using olive oil over medium heat.

Season with salt and pepper to taste.

Once they are aromatic and slightly softened, add the drained spinach into the pan along with sliced cherry tomatoes.

Cook this mixture for a few minutes, allowing the flavors to meld together.

Step 3: Combine Vegetables and Noodles

Pour the spinach, onion, garlic, and tomato mixture into the drained egg noodles.

Stir to combine thoroughly.

Add shredded mozzarella cheese and a handful of Parmesan cheese, mixing once more to ensure even distribution.

Season again with salt and pepper if needed.

Step 4: Make the Creamy Sauce

Using the same pan from which you removed the vegetables, melt butter over medium heat.

Whisk in flour, allowing it to cook briefly before slowly adding milk.

Stir the mixture continuously and season with salt, pepper, and a dash of nutmeg.

Cook until the sauce begins to thicken, which should take about 5 minutes.

Step 5: Temper and Add Egg Yolks

In a small bowl, whisk the egg yolks.

Gradually add a few spoonfuls of the hot butter mixture to the yolks to temper them, then pour the tempered yolks back into the pan.

Cook for an additional few minutes, stirring constantly to integrate the eggs smoothly into the sauce.

Step 6: Broil with Toppings

Preheat your broiler.

Pour the creamy butter mixture over the pasta and vegetable mixture, stirring to combine.

Transfer this mixture to a heatproof pan.

Top with panko breadcrumbs and additional Parmesan cheese evenly.

Place the pan under the broiler for a few minutes, carefully watching to prevent burning.

Once the breadcrumbs are nicely browned, remove the dish from the oven and serve hot.