Creamy Noodle Bake and Spinach Salad

by • September 19, 2013 • Kids' Choices, RecipesComments (0)80

Courtesy of Sandi Richard

Courtesy of Sandi Richard

Creamy Noodle Bake and Spinach Salad
Serves 4
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Prep Time
20 min
Total Time
50 min
Prep Time
20 min
Total Time
50 min
1602 calories
165 g
270 g
65 g
93 g
25 g
1049 g
2913 g
34 g
0 g
33 g
Nutrition Facts
Serving Size
1049g
Servings
4
Amount Per Serving
Calories 1602
Calories from Fat 570
% Daily Value *
Total Fat 65g
101%
Saturated Fat 25g
125%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 23g
Cholesterol 270mg
90%
Sodium 2913mg
121%
Total Carbohydrates 165g
55%
Dietary Fiber 10g
41%
Sugars 34g
Protein 93g
Vitamin A
169%
Vitamin C
94%
Calcium
71%
Iron
81%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Creamy Noodle Bake
  1. 2 pounds (900g) of Extra Lean Ground Beef
  2. 2 cans of Tomato Soup (10 oz / 284 ml Each)
  3. 2 teaspoons of Mrs. Dash Italian Seasoning
  4. ⅔ cup of Water
  5. ¾ pound of Egg Noodles (340g)
  6. 2 cans of Cream of Mushroom Soup (10 oz / 284 ml each)
  7. 1 Soup Can Filled with 1% Milk
  8. ½ Mushroom Soup Mixture
  9. ⅓ Cooked Noodles
  10. ½ the Meat Sauce
  11. 1 cup of Shredded Light Cheddar Cheese
  12. ⅓ Cooked Noodles
  13. Remaining Mushroom Soup Sauce
  14. Remaining Noodles
  15. Remaining Meat Sauce
  16. 1 cup of Shredded Mozzarella Cheese, Part-Skim
Spinach Salad
  1. 1 Bag of Washed Baby Spinach (10 oz / 283g)
  2. ½ cup of Light Feta Cheese
  3. 1 can of Mandarins (Drained) or 3 Fresh Segmented
  4. ⅛ of a Sweet Red Onion
  5. 1 cup of Cashews
  6. Salad dressing of your choice (onion, poppy-seed or strawberry vinaigrette)
Creamy Noodle Bake
  1. 1. Bring a large pot of water to a boil at high for pasta.
  2. 2. Cook the ground beef in a large nonstick fry pan at med-high heat.
  3. 3. When the meat is no longer pink, stir in tomato soup, spice and water.
  4. 4. Preheat oven to 400 degrees F.
  5. 5. Add noodles to boiling water. Set timer for 3 minutes. When timer rings, rinse under hot running water to remove starch. Set it aside.
  6. 6. Whisk together mushroom soup and milk in a medium size mixing bowl.
  7. 7. Layer, in a lasagna or large cake pan, in this order; 1/2 of the mushroom soup mixture, 1/3 cooked noodles, 1/2 the meat sauce, cheddar cheese, 1/3 cooked noodles, remaining mushroom soup mixture, remaining noodles, remaining meat sauce, and mozzarella cheese.
  8. 8. Bake in hot oven, uncovered. Set timer for 30 minutes.
Spinach Salad
  1. 1. Meanwhile: Rinse Spinach leaves in salad spinner and spin dry.
  2. 2. Drain the water from the bottom of spinner and transfer spinach to the spinner bowl
  3. 3. Crumble feta cheese, drained mandarins and the sliver of red onion.
  4. 4. Set out cashews and other toppings in small serving dishes.
  5. 5. Serve with your favorite salad dressing.
  6. TIP: You may want to use less dressing on this salad because there are already so many flavors. Give it a try with less dressing than you would normally have!
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calories
1602
fat
65g
protein
93g
carbs
165g
more
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