Florentine Fettuccine Casserole

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Total Time
30 mins
20 mins

This dish is terrific for potlucks and can be served either as a side dish or as a vegetarian entree.

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  1. In kettle of boiling salted water cook fettuccine 5 to 7 minutes, until al dente.
  2. Drain and transfer them to a large bowl.
  3. Add spinach and reserved liquid; combine the mixture well.
  4. In a saucepan sauté the garlic and onion in butter until softened; stir in flour and cook the roux over low heat, stirring, 3 minutes.
  5. Remove pan from heat and add milk in a stream, whisking vigorously until the mixture is thick and smooth.
  6. Add wine and simmer the sauce, stirring, 10 minutes.
  7. Stir the sauce into the spinach mixture; stir in both cheeses, salt and pepper.
  8. Spoon the mixture into a well-buttered 13x9x2-inch baking dish.
  9. Sprinkle bread crumbs over the top and bake the casserole 15 to 20 minutes at 425ºF.
  10. or until it is bubbly and the crumbs are lightly browned.
Most Helpful

5 5

This was fantastic, I made it for guests last night and they loved it. I never changed a thing. I found it very easy to make. It was served with a large garden salad with balsamic dressing, and crusty rolls. Thanks Miss Anne its a keeper.

5 5

I thought this dish was fantastic! I served it to company and they loved it too! Will definately make this again! Followed it exactly(well, almost, I used grape juice instead of wine) wouldn't change a thing!

3 5

This was a nice dish. In my opinion it was a bit much as a main dish and I'll be trying it again as a side dish. The only thing I'd tweak a bit is to make the sauce a bit thinner, the end result was a bit pasty for our liking, but the overall taste was good.