Green Noodle Casserole
Indulge in the creamy, veggie-packed goodness of Green Noodle Casserole, a comforting dish that's as nutritious as it is delicious. Featuring tender spinach noodles tossed with sautéed baby spinach, broccoli florets, and earthy mushrooms, this casserole is coated in a velvety homemade cheese sauce infused with garlic, onion, and oregano. Topped with golden, crispy bread crumbs and garnished with fresh parsley, it bakes to perfection in just 25 minutes. Perfect for family dinners or meatless meal prep, this recipe offers a wholesome burst of green veggies in every bite. Easy to make and irresistibly satisfying, it’s your new go-to baked casserole for cozy weeknights or special vegetarian spreads.
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Recipe Information
Ingredients
- 12 oz spinach noodles
- 3 cups baby spinach
- 2 cups broccoli florets
- 1.5 cups mushrooms, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried oregano
- 0.5 cups bread crumbs
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Boil a large pot of salted water and cook the spinach noodles until al dente, according to the package instructions. Drain and set aside.
In a large skillet over medium heat, warm the olive oil. Add the mushrooms and broccoli and sauté for 5-6 minutes until tender. Add the baby spinach and cook for 1-2 additional minutes until wilted. Remove from heat.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux. Slowly pour in the milk, whisking constantly to prevent lumps.
Continue cooking the sauce, stirring frequently, until it thickens (about 5 minutes). Stir in mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and oregano. Mix until cheese has melted and the sauce is smooth.
In a large mixing bowl, combine the cooked noodles, sautéed vegetables, and cheese sauce. Mix until everything is evenly coated.
Transfer the mixture into the prepared casserole dish, smoothing it out into an even layer.
Top the casserole with bread crumbs for a crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.3 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 438 mg | 34% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
