Title: Beef and Spinach with Noodle Topping
Categories: Entree Canadian
Yield: 4 Servings
| 3 | tb | Vegetable oil |
| 1 | | Large yellow onion, |
| 2 | tb | Flour finely chopped |
| 2 1/2 | c | Low fat or whole milk |
| 3/4 | ts | Dried marjoram, crumbled |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 6 | oz | Medium-wide egg noodles, |
| 2/3 | c | Grated parmesan cheese cooked according to pkg dir |
| 10 | oz | Pkg frozen leaf spinach, |
| 2 | | Medium sized carrots, thawed, drained and squeeze peeled and |
| 1 1/4 | lb | Lean ground beef |
| 1 | | Large egg, lightly beaten |
Preheat the oven to 400F. Heat 1 tnsp of the oil in a large saucepan over
moderate heat for 1 minute. Add the onion and saute, stirring occasionally
until soft - 5 minutes. Transfer the onion to an ungreased 3 quart
casserole. Add the remaining oil to the saucepan and heat for 1 minute.
Reduce the heat to low, whisk in the flour, and cook, stirring constantly,
until bubbling, about 3 minutes. Stir in the milk, marjoram, salt, and
pepper, and cook, stirring constantly, until slightly thickened - 3-5
minutes. Transfer 1/2 cup of the cream sauce to a medium sized bowl, add t
cooked noodles, mix gently, and set aside. Add the cheese, spinach, and
corrots to the remaining sauce and cook over low heat, stirring constantly
for 2 minutes. Transfer to the casserole with the onion. Add the beef and
egg to the casserole and mix well. Pack down lightly. Layer the noodle
mixture on top of the beef. Cover the casserole with foil and bake for 25
minutes. Uncover and bake until the noodles are golden and the mixture is
set, 15-20 minutes. Serves 4. Origin: Reader's Digest, Canadian May issue.
From: Dale Shipp
Date: 13 Feb 97 National Cooking Echo Ä