Best 4 Ukrainian Noodle And Spinach Casserole Recipes

UKRAINIAN LOKSHYNA AND SPINACH CASSEROLE (EGG NOODLE)

Steps:

• Combine the cooked noodles with the butter, cheese, and salt.
• Squeeze the spinach dry and then chop it.
• Cook the onion in the butter until tender.
• Add the spinach.
• Season to taste with salt and pepper.
• Arrange the noodles and spinach in alternate layers in a buttered baking dish.
• Top with the buttered bread crumbs.
• Bake in a moderate oven (350 degrees F.) for about 35 minutes.
• Serve this dish garnished with hard cooked eggs.
• FRIED COOKED LOKSHYNA: Cook the egg noodles, drain, rinse with cold water, and drain again.
• Spread them in a thin layer on a platter and chill thoroughly in the refrigerator.
• Separate the strands.
• Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
• Remove and drain on absorbent paper.
• Sprinkle the noodles with salt and keep them warm.
• Serve as an accompaniment to meat, or use as a topping for creamed dishes.
• FRIED LOKSHYNA: Noodles prepared by the following method will be regarded as a rare treat by the family and guests.
• They are good as an accompaniment to meat, as a topping for various dishes, and as a cocktail snack.
• Prepare the homemade noodle dough, find the recipe for Ukrainian LOKSHYNA (egg noodles) but do not dry it.
• Cut the rolled dough into 3 inch strips.
• Shred each strip individually and toss the shreds lightly to separate the strands.
• Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
• Drain on absorbent paper.
• Serve as desired.

UKRAINIAN NOODLE AND SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Lightly butter the bottom and sides of a 9 X 3 inch round baking casserole with 1 tablespoon of butter.
• Bring a large pot of "abundantly" salted water to a vigorous boil.
• Add the noodles and cook until al dente.
• Remove the noodles by pulling them out of the water with tongs or a pasta fork and transfer them to a colander; allow the water to continue boiling.
• Transfer noodles to a large bowl and toss with 2 tablespoons of melted butter; half of the cheese, and 1/2 teaspoon salt.
• Add the spinach to the boiling pasta water, and cook until the spinach wilts, about 1 minute, then drain the spinach in the colander, squeezing out the excess water with the back of a wooden spoon.
• Finely chop the spinach and set aside.
• In a large skillet, melt the 3 tablespoons of butter over high heat, then add the onion.
• Reduce the heat to medium and cook, stirring, until softened, about 4 minutes.
• Stir in the chopped spinach, increase the heat to high, and cook uncovered, stirring almost constantly, until the moisture in the pan has completely evaporated and the spinach as begun to stick slightly to the pan, about 4 minutes.
• Stir in the remaining 1/2 teaspoon of salt and some black pepper.
• Arrange one-third of the noodle mixture in a layer on the bottom of the casserole.
• Place half of the spinach on top.
• Cover the spinach with the next third of the noodle mixture, then cover with the remaining spinach.
• Add the remaining noodle mixture as the top layer.
• In a medium-size skillet, melt the remaining 2 tablespoons of butter over high heat, then remove from the burner and stir in the bread crumbs and remaining cup of cheese.
• Quickly sprinkle the bread crumb mixture on top of the noodles.
• Bake until golden brown, about 30 minutes.
• Garnish with the hard-boiled eggs.

UKRAINIAN LOKSHYNA W COTTAGE CHEESE (NOODLE AND CHEESE CASSEROLE

Steps:

• Cook the noodles as directed in the recipe for Lokshyna.
• Fry the chopped bacon until crisp, and add it along with the bacon fat to the noodles.
• Sprinkle lightly with salt and mix well.
• Combine the egg with the cream and cottage cheese.
• Season to taste with salt.
• Arrange alternate layers of the noodles and cheese mixture in a buttered baking dish.
• Top with the buttered bread crumbs.
• Bake in a moderate oven (350°F) for about 40 minutes.
• Serve as a main dish with a vegetable salad.

SPINACH NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions; drain and rinse in cold water. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange half of the noodles in an ungreased 11x7-in. baking dish; layer half of the spinach and half of the Swiss cheese. Spread with half of the white sauce. Repeat layers. Layer with mozzarella and Parmesan cheeses. Sprinkle with paprika if desired., Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer. Let stand for 15 minutes before cutting.