These noodles are a fantastic side dish to have with your next meal. They taste similar to the noodle sides that you can buy in the packets, but better and without all of the preservatives! I adapted this recipe to make 4 servings, even though it was just the two of us (well, 2.5 if you count my 2 year old, but she is super picky!) and I am so glad I did because the leftovers were just as delicious.
- 4 cups egg noodles, cooked al dente and drained
- 2 cups baby spinach, cut into thin ribbons
- 2 cups chicken broth
- 1/4 cup flour
- 1/4 cup light cream or half and half
- 4 cloves garlic, crushed
- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- Pepper to taste
Preheat the over to 400.
Pour the noodles into a 9×13 inch baking dish sprayed with cooking spray. Toss in the spinach, stir. In a small bowl combine the chicken broth, flour, light cream, garlic, parmesan cheese, salt, pepper, and onion powder. Stir well, until the flour is no longer clumpy.Pour it over the noodles and spinach, stirring well.
Bake for about 20-25 minutes, uncovered, stirring every 5-10 minutes. The broth should thicken up and coat the noodles. Stir well and serve. When reheating, you may need to add a splash of milk to make the noodles creamy again, but they will be just as delicious!
Source: Adapted from Stephanie Cooks.