Ukrainian Noodle and Spinach Casserole

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Lightly butter the bottom and sides of a 9 X 3 inch round baking casserole with 1 tablespoon of butter.
  3. Bring a large pot of "abundantly" salted water to a vigorous boil.
  4. Add the noodles and cook until al dente.
  5. 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.
  6. Transfer noodles to a large bowl and toss with 2 tablespoons of melted butter; half of the cheese, and 1/2 teaspoon salt.
  7. 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.
  8. Finely chop the spinach and set aside.
  9. In a large skillet, melt the 3 tablespoons of butter over high heat, then add the onion.
  10. Reduce the heat to medium and cook, stirring, until softened, about 4 minutes.
  11. 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.
  12. Stir in the remaining 1/2 teaspoon of salt and some black pepper.
  13. Arrange one-third of the noodle mixture in a layer on the bottom of the casserole.
  14. Place half of the spinach on top.
  15. Cover the spinach with the next third of the noodle mixture, then cover with the remaining spinach.
  16. Add the remaining noodle mixture as the top layer.
  17. 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.
  18. Quickly sprinkle the bread crumb mixture on top of the noodles.
  19. Bake until golden brown, about 30 minutes.
  20. Garnish with the hard-boiled eggs.

Reviews

(3)
Most Helpful

This was a foolproof mid week dinner enjoyed by all the family and leftovers were still good at room temperature.

katew August 18, 2009

A great dinner. No complaints from anyone. Made no adjustments, love the swiss cheese. A very easy casserole to make. Made for 1-2-3 hit wonders.

weekend cooker March 28, 2009

I used American cheese instead of Swiss, but it was delicious!

chef 964095 September 23, 2008

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