Ukrainian Noodle And Spinach Casserole Recipes

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UKRAINIAN NOODLE AND SPINACH CASSEROLE



Ukrainian Noodle and Spinach Casserole image

Lokshyna, zapechena z shpynatin (in Ukranian) comes from Bake Until Bubbly by Clifford Wright. No, I do not speak Ukrainian but I thought I could copy it out of his book and pretend for 10 seconds. Don't I wish! You can prepare the casserole ahead of time, with everything in place except the hard-boiled egg garnish, and store in the refrigerator until needed. When baking it after it has been refrigerated, remember to keep it in the oven a little longer than called for in the recipe directions so that it will be hot in the center. He suggests that if there are leftovers, put this recipe with veal tomato casserole leftovers. Interesting fusion of 2 casseroles. Timing does not include hard-boiling the eggs.

Provided by WiGal

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

8 tablespoons unsalted butter, divided
1/2 lb flat egg noodles
3/4 cup swiss cheese, shredded and divided
1 teaspoon salt, divided
2 1/2 lbs spinach leaves, without stems, rinsed well
1 medium onion, minced
fresh ground black pepper
1/2 cup breadcrumbs, fine
4 hard-boiled eggs, peeled and quartered

Steps:

  • Preheat the oven to 350 degrees.
  • Lightly butter the bottom and sides of a 9 X 3 inch round baking casserole with 1 tablespoon of butter.
  • Bring a large pot of "abundantly" salted water to a vigorous boil.
  • Add the noodles and cook until al dente.
  • Remove the noodles by pulling them out of the water with tongs or a pasta fork and transfer them to a colander; allow the water to continue boiling.
  • Transfer noodles to a large bowl and toss with 2 tablespoons of melted butter; half of the cheese, and 1/2 teaspoon salt.
  • Add the spinach to the boiling pasta water, and cook until the spinach wilts, about 1 minute, then drain the spinach in the colander, squeezing out the excess water with the back of a wooden spoon.
  • Finely chop the spinach and set aside.
  • In a large skillet, melt the 3 tablespoons of butter over high heat, then add the onion.
  • Reduce the heat to medium and cook, stirring, until softened, about 4 minutes.
  • Stir in the chopped spinach, increase the heat to high, and cook uncovered, stirring almost constantly, until the moisture in the pan has completely evaporated and the spinach as begun to stick slightly to the pan, about 4 minutes.
  • Stir in the remaining 1/2 teaspoon of salt and some black pepper.
  • Arrange one-third of the noodle mixture in a layer on the bottom of the casserole.
  • Place half of the spinach on top.
  • Cover the spinach with the next third of the noodle mixture, then cover with the remaining spinach.
  • Add the remaining noodle mixture as the top layer.
  • In a medium-size skillet, melt the remaining 2 tablespoons of butter over high heat, then remove from the burner and stir in the bread crumbs and remaining cup of cheese.
  • Quickly sprinkle the bread crumb mixture on top of the noodles.
  • Bake until golden brown, about 30 minutes.
  • Garnish with the hard-boiled eggs.

UKRAINIAN LOKSHYNA W COTTAGE CHEESE (NOODLE AND CHEESE CASSEROLE



Ukrainian Lokshyna W Cottage Cheese (Noodle and Cheese Casserole image

Make and share this Ukrainian Lokshyna W Cottage Cheese (Noodle and Cheese Casserole recipe from Food.com.

Provided by Olha7397

Categories     Cheese

Time 1h

Yield 1 casserole

Number Of Ingredients 7

1 1/2 cups uncooked fresh egg noodles
4 slices bacon, chopped
1 egg, slightly beaten
2 tablespoons heavy cream
1 cup cottage cheese
salt
1/4 cup buttered bread crumb

Steps:

  • Cook the noodles as directed in the recipe for Lokshyna.
  • Fry the chopped bacon until crisp, and add it along with the bacon fat to the noodles.
  • Sprinkle lightly with salt and mix well.
  • Combine the egg with the cream and cottage cheese.
  • Season to taste with salt.
  • Arrange alternate layers of the noodles and cheese mixture in a buttered baking dish.
  • Top with the buttered bread crumbs.
  • Bake in a moderate oven (350°F) for about 40 minutes.
  • Serve as a main dish with a vegetable salad.

Nutrition Facts : Calories 915.2, Fat 67.8, SaturatedFat 28.4, Cholesterol 345.8, Sodium 1884.8, Carbohydrate 26.9, Fiber 1.2, Sugar 2.7, Protein 47.3

SPINACH NOODLE CASSEROLE



Spinach Noodle Casserole image

We enjoyed a similar casserole at a friend's house many years ago. She didn't have a recipe but told me the basic ingredients. I eventually came up with my own version and have shared the recipe many times since. It goes great with ham but also is filling by itself. -Doris Tschorn, Levittown, New York

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12-14 servings.

Number Of Ingredients 11

4 cups uncooked egg noodles
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
2 cups shredded Swiss cheese
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Paprika, optional

Steps:

  • Cook noodles according to package directions; drain and rinse in cold water. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange half of the noodles in an ungreased 11x7-in. baking dish; layer half of the spinach and half of the Swiss cheese. Spread with half of the white sauce. Repeat layers. Layer with mozzarella and Parmesan cheeses. Sprinkle with paprika if desired., Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 210 calories, Fat 12g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 378mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

SPINACH NOODLE CASSEROLE



Spinach Noodle Casserole image

Provided by Jan Okun

Categories     Cheese     Dairy     Pasta     Vegetable     Side     Bake     Vegetarian     Quick & Easy     Fall     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 6

1 12-ounce package frozen spinach soufflé, thawed
1/2 pound extra-wide egg noodles, freshly cooked
1 cup sour cream
2 tablespoons purchased pesto sauce
1/4 teaspoon ground nutmeg
1 cup grated sharp cheddar cheese

Steps:

  • Preheat oven to 350°F. Lightly grease 8x8x2-inch glass baking dish. Blend spinach, noodles, sour cream, pesto sauce and nutmeg in large bowl. Spoon mixture into prepared dish. Sprinkle cheese over. Bake until set, about 45 minutes. Let stand 10 minutes.

UKRAINIAN LOKSHYNA (EGG NOODLES)



Ukrainian Lokshyna (egg noodles) image

Home-made noodles are not only delicious but very easy to prepare. They may be made in a large quantity, dried, and stored in a covered container for future need. For a busy homemaker it is convenient and time saving to have a supply of home-made noodles on hand for any emergency. Increase this recipe to suit your need.

Provided by Olha7397

Categories     European

Time 28m

Yield 1 quantity

Number Of Ingredients 4

1 egg
1 tablespoon water
1 cup flour
1/4 teaspoon salt

Steps:

  • Beat the egg slightly and combine with the remaining ingredients to make a stiff dough.
  • Knead on a lightly floured board until the dough is smooth.
  • Cover and let it stand for 30 minutes.
  • Roll to almost paper-thinness and allow it to dry partially.
  • Turn the dough over in order to dry the other side slightly.
  • It must neither be sticky nor dry and brittle.
  • Fold into a roll or cut into 3 inch strips.
  • Stack the strips on top of each other.
  • Cut the roll or the strips crosswise into fine shreds.
  • Separate the shreds by tossing them lightly with the fingers.
  • Spread them out to dry.
  • The noodles may be used at once or dried thoroughly, and then stored in a covered container for future use.
  • When ready to use, drop the noodles into a large quantity of boiling salted water, stir, and cook for about 8 minutes.
  • The cooking period will depend on the size of the noodles.
  • Strain over a colander or sieve, and then rinse with cold water to prevent sticking.
  • Use as desired.
  • BROAD OR SQUARE LOKSHNA: Follow the preceding recipe for Lokshyna.
  • Cut the dough into broad shreds or tiny squares.
  • These may be used in various lokshyna dishes.
  • LOKSHYNA WITH COTTAGE CHEESE: Here is a nutritious dish which is very simple to make.
  • Prepare a desired amount of lokshyna.
  • Cook as directed.
  • Drain, but do not rinse the lokshyna with cold water.
  • Add some melted butter or bacon fat and mix lightly.
  • Mix in some fresh cottage cheese and season to taste with salt.
  • Top with chopped crisp bacon or salt pork.
  • Keep it hot until ready to serve.
  • LOKSHYNA WITH EGGS: Follow the preceding recipe, but instead of the cheese use lightly beaten eggs.
  • To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg.
  • Melt the butter in a frying pan and add the cooked lokshyna mixed with the eggs and seasoned with salt.
  • Cook and stir as for scrambled eggs.
  • Serve immediately.

NOODLE AND SPINACH CASSEROLE



Noodle and Spinach Casserole image

Warm up with this hearty Italian-inspired casserole on chilly weeknights, topped with Parmesan cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 10

Number Of Ingredients 13

5 cups uncooked wide egg noodles (8 oz)
1 1/2 lb ground beef
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (26 oz) tomato pasta sauce
1 teaspoon Italian seasoning
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
2 cups shredded Monterey Jack cheese (8 oz)
1 1/2 cups sour cream
1 egg, slightly beaten
1 teaspoon garlic salt
1 1/2 cups shredded Parmesan cheese (6 oz)

Steps:

  • Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain noodles as directed on package, using minimum cook time. In nonstick skillet, cook beef, garlic, salt and pepper over medium-high heat 5 to 7 minutes until beef is thoroughly cooked; drain. Stir in pasta sauce and Italian seasoning.
  • In large bowl, mix spinach, Monterey Jack cheese, sour cream, egg and garlic salt. Fold in noodles; spoon mixture into casserole. Sprinkle with 3/4 cup of the Parmesan cheese. Top with beef mixture and remaining 3/4 cup Parmesan cheese. Bake uncovered 30 minutes or until bubbly and golden.

Nutrition Facts : Calories 490, Carbohydrate 25 g, Fat 1 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1020 mg

UKRAINIAN SPINACH NOODLES



Ukrainian Spinach Noodles image

This only serves 2 as a side dish, but it is very easy to double or triple this recipe! Recipe source: Bon Appetit (April 1983)

Provided by ellie_

Categories     Spinach

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup egg noodles, cooked
3 tablespoons butter
1/4 cup onion, chopped
1 (10 ounce) package fresh spinach, torn into bite size pieces (or one 10 ounce package of frozen spinach, thawed and chopped)
1/4 cup swiss cheese, grated

Steps:

  • In a bowl toss noodles with one tablespoon butter.
  • In a skillet melt the remaining butter over medium low heat. Stir in onion and cook for 5 minutes.
  • Stir in spinach and increase heat to high cooking until spinach is limp, tossing occasionally.
  • Stir in noodles, cooking and stirring until heated through.
  • Transfer noodle mixture to a bowl and toss with cheese.
  • Season with salt and pepper. Toss.

Nutrition Facts : Calories 320.9, Fat 22.5, SaturatedFat 13.7, Cholesterol 74.2, Sodium 306.2, Carbohydrate 21.8, Fiber 4.4, Sugar 2, Protein 11.2

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