Chef notes
This is one of my favorite recipes that my mom makes every year. Coming from an Italian family, pasta was always a course on the Thanksgiving menu. We usually had lasagna, but by the time we got through the pasta course, no one had any room for the turkey (my favorite part)! So my mother had to pivot, and she came up with this recipe. It has the same crispy edges that are the best part of the lasagna, but is lighter, which leaves room for us to enjoy the bird.
Swap options: If spinach isn't your thing, kale would be a great substitute, and heavy cream can be substituted for the creamer if you prefer.
Ingredients
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 1 (8-ounce) package egg noodles
- 1/2 cup (1 stick) unsalted butter, plus more for greasing
- 1½ cups plain nondairy creamer or heavy cream
- 1 (1-ounce) packet onion soup mix
- 2 large eggs
Preparation
1.Preheat oven to 350 F and grease a 9- by 13-inch baking dish.
2.Place the spinach in a clean tea towel and squeeze out as much excess moisture as possible.
3.In a large pot, cook the egg noodles in generously salted water for 7 minutes.
4.Drain the noodles, place it into a bowl and stir in the butter, to coat. Add the spinach and mix to combine.
5.Transfer the noodle-spinach mixture to the prepared baking dish, spreading it evenly.
6.In a large bowl, whisk the creamer, soup mix and eggs until well-combined.
7.Pour the mixture over the noodles.
8.Cover with foil and bake for 45 minutes.
9.Remove the foil and bake until set and golden brown, about 15 minutes.
