Ukrainian Noodle and Spinach Casserole
Indulge in the comforting flavors of Eastern Europe with this delicious Ukrainian Noodle and Spinach Casserole, a family-friendly dish that's both hearty and wholesome. Tender wide egg noodles are baked to perfection with a creamy blend of sour cream, cottage cheese, and shredded mozzarella, creating a luscious texture that's elevated by the earthy sweetness of fresh spinach and the aromatic goodness of sautéed onions and garlic. A golden breadcrumb and cheese topping adds the perfect crunch, making each bite irresistible. With just 20 minutes of prep time and simple, pantry-friendly ingredients, this versatile casserole is ideal as a main dish or a satisfying side for both weeknight dinners and special gatherings. Plus, it’s packed with flavor and easily customizable to suit your family's taste! Bake up a slice of Ukrainian tradition today.
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Recipe Information
Ingredients
- 250 g wide egg noodles
- 200 g fresh spinach
- 3 tbsp butter
- 1 piece medium onion, diced
- 2 pieces garlic cloves, minced
- 250 ml sour cream
- 200 g cottage cheese
- 150 g shredded mozzarella cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 50 g breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large pot of salted boiling water, cook the egg noodles according to the package instructions. Drain and set aside.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to avoid burning.
Add the fresh spinach to the skillet, cooking for 2-3 minutes until wilted. Remove from heat and set aside.
In a large mixing bowl, combine the sour cream, cottage cheese, and 100 g of shredded mozzarella cheese. Mix well.
Add the cooked spinach mixture to the bowl and season with salt, black pepper, and paprika. Stir thoroughly to combine.
Gently fold the cooked egg noodles into the mixture, ensuring everything is evenly coated.
Transfer the noodle and spinach mixture into the prepared baking dish, spreading it evenly.
In a small bowl, mix the remaining 50 g of shredded mozzarella with the breadcrumbs. Sprinkle this mixture evenly over the casserole.
Dot the top with the remaining 1 tablespoon of butter, cut into small pieces.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole sit for 5 minutes before serving.
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 4133 mg | 180% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 42.2 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 715 mg | 55% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 347 mg | 7% | |
*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.
