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