Hint of nutmeg makes this casserole flavorful. Orange and green vegetables make a colorful plate!
Prep Time: 10 min Cook Time: 50 min Serves: 4
Ingredients
8 ounces Pennsylvania Dutch Extra Broad Egg Noodles
6 slices bacon
1/2 cup chopped onion
2 cloves garlic, chopped
3 cups half and half
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup cooked carrots, sliced
3/4 cup grated Parmesan cheese, divided
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
Directions
Preheat oven to 350°F. Cook noodles according to package directions.
Cook bacon in large skillet until crisp. Remove and crumble. Pour off all except 2 tablespoons drippings. Stir in onion and garlic. Cook and stir until tender. Stir in half and half; bring to a boil. Boil 5 minutes, or until slightly thickened. Stir in spinach, carrots, 1/2 cup Parmesan cheese, nutmeg and pepper. Add noodles.
Spoon into a greased 8-inch square baking dish. Cover.
Bake 25 minutes, or until hot and bubbly. Top with remaining 1/4 cup Parmesan cheese. Bake 8 minutes longer.
