Spinach and noodle casserole To the recipes 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.