Broccoli is still a no-go for G, so I decided to go back to our tried and true super-vegetable. Spinach.
Here’s what we’re making:
This recipe is from the horribly misnamed “Everything One-Pot Cookbook“. I say that it’s horribly misnamed because I’m personally of the opinion that if you call a recipe “one pot”, it should use one pot, and one pot only. Not one pot, a baking dish and a saute pan like this one tries to get you to do. …don’t worry, I got rid of the saute pan, and this turns out well enough you won’t mind that you have wash, sigh, TWO dishes.
Here’s what you need:
8 oz egg noodles
3 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp nutmeg
2-10 oz pkgs frozen spinach
1/2 lb Swiss cheese, shredded
Start by cooking your spinach. Warm it in a large pot (you’ll be using this same pot for your noodles and to combine everything in later) and drain it very well when you’re done cooking. Set aside.
In the same pot, cook your noodles until they are tender. Drain and rinse. Set aside.
In the same pot (still) melt your butter. Stir in your flour and cook for about a minute, stirring. Gradually add your milk and bring to a boil. Make sure you keep stirring during this process as you want the milk scorched, but not burnt. Add seasonings and then re-add your spinach. Mix everything until combined and then remove from heat.
Preheat your oven to 400 degrees and grease your baking dish. Arrange half of your noodles on the bottom of the dish and top with half of your cheese. Spoon all of your spinach mixture on top of your cheese layer and top with the remainder of the noodles. Sprinkle the remaining cheese on top and cover with foil. Bake for 15 minutes. Remove cover and bake another 15 minutes.
This was delicious. I’m (obviously) still a little bitter about being mislead about the amount of cleanup I’d be doing afterwards, but this recipe is definitely going to be going into the regular rotation. It was a little bit of a surprise to all of us how much we all liked it, because the ingredient list is so simple. “So, it’s spinach and noodles basically??” …but add in the right amount of butter, milk and cheese and magic happens. The only alteration I’d make to this (other than changing the dish number like I did above) would be to saute some onions to toss into the spinach too. It doesn’t really need them, but the filling in this reminded me a lot of my mom’s recipe for creamed spinach and that has onions, so, you know, for emotional reasons.
As a heads up for the parents, I’m not sure I’ve made it particularly clear, but I’ve tagged all of the “G approved” recipes on here. If you go to the bottom of this post and click on the tag “Feeding Kids is Hard” (or just follow that link) it will take you to all of my recipes he has willingly eaten!