Ann Landers’s Noodle And Spinach Ring
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Inca | Casseroles, Celebrity, Pasta, Vegetables | 4 | Servings |
INGREDIENTS
| 8 | oz | Noodles |
| 10 | oz | Chopped spinach, frozen |
| 1/3 | c | Bread crumbs |
| 1 | c | American cheese, grated |
| 2 1/2 | c | Milk |
| 1 | t | Salt |
| 1 | t | Worcestershire sauce |
INSTRUCTIONS
Cook noodles in salted water. Drain. Cook spinach in 1/2 cup 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~ oven for about 45 minutes. Posted to MM-Recipes Digest V4 #177 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Jul 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 215
Calories From Fat: 46
Total Fat: 5.3g
Cholesterol: 28.6mg
Sodium: 962.2mg
Potassium: 476.8mg
Carbohydrates: 31.7g
Fiber: 3.7g
Sugar: 9g
Protein: 11.7g