Spinach and noodle casserole
Spinach and noodle casserole
servings
- 275 g noodles
- 50 g leek
- 150 ml sour cream
- 150 ml whipped cream
-
125 g Woerle processed cheese
(5 triangles “Rahm” each 25 g) - 2 handfuls of spinach leaves (about 65 g)
- 3 eggs
- 50 g Woerle cheese, grated
- olive oil
- salt, pepper
Step 1
Finely chop the leek and sweat in butter. . Add sour cream and whipped cream and bring to a boil.
Step 2
Stir in the processed cheese, add the spinach leaves, and allow them to shrink. Allow the mix to cool off.
Step 3
Stir in the eggs, season with salt and pepper. Cook the noodles al dente and drain, add the egg mix, and place into a lightly oiled casserole dish.
Step 4
Sprinkle with the grated cheese and bake at 180 degrees for approx. 25-30 minutes.
