Miss Annie's Note:
This dish is terrific for potlucks and can be served either as a side dish or as a vegetarian entree.
My Private Note
Units: US | Metric
- 12 ounces fettuccine
- 5 (10 ounce) packages frozen spinach leaves, thawed squeezed dry,reserving 3/4 cup liquid
- 1 teaspoon minced garlic
- 1 large onion, chopped
- 3/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups milk, scalded
- 1/4 cup dry white wine
- 1 cup freshly grated parmesan cheese
- 4 cups grated monterey jack cheese
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup Italian style breadcrumbs
- 1In kettle of boiling salted water cook fettuccine 5 to 7 minutes, until al dente.
- 2Drain and transfer them to a large bowl.
- 3Add spinach and reserved liquid; combine the mixture well.
- 4In a saucepan sauté the garlic and onion in butter until softened; stir in flour and cook the roux over low heat, stirring, 3 minutes.
- 5Remove pan from heat and add milk in a stream, whisking vigorously until the mixture is thick and smooth.
- 6Add wine and simmer the sauce, stirring, 10 minutes.
- 7Stir the sauce into the spinach mixture; stir in both cheeses, salt and pepper.
- 8Spoon the mixture into a well-buttered 13x9x2-inch baking dish.
- 9Sprinkle bread crumbs over the top and bake the casserole 15 to 20 minutes at 425ºF.
- 10or until it is bubbly and the crumbs are lightly browned.
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Nutritional Facts for Florentine Fettuccine Casserole
Serving Size: 1 (3549 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1000.8
- Calories from Fat 532
- Total Fat 59.1 g
- Saturated Fat 35.5 g
- Cholesterol 207.6 mg
- Sodium 1375.2 mg
- Total Carbohydrate 73.5 g
- Dietary Fiber 8.1 g
- Sugars 4.3 g
- Protein 46.4 g