Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Onion, chopped
1 cl Garlic, pressed
2 tb Butter or margarine
4 c Water
5 Chicken bouillion cubes
1/2 c Noodle flakes, uncooked -OR-
1/2 c Broken thin noodles,uncooked
1/2 ts Salt
1 pk (10 oz) frozen, chopped
Spinach, thawed, drained
3 c Milk
1/2 c Chedder cheese, shredded
1/2 c Swiss cheese, shredded
Black pepper to taste

In a 3-quart saucepan, saute onion and garlic in butter or margarine
until onion is golden, about 5 minutes. Add water and bouillion
cibes. Bring to a boil; stir to dissolve the bouillion cubes. Add
noodle flakes or broken thin noodles slowly being sure water
continues to boil. Add salt. Cook uncovered until tender, about 10
minutes, stirring occasionally. Squeeze spinach to remove excess
water. Stir spinach into the noodle mixture and cook 5 minutes
longer. Stir in the milk, Cheddar cheese, Swiss cheese and pepper.
Continue stirring over medium-high heat until cheeses are melted. Do
not boil.

SOURCE: Sopie Kay's Pasta Cookery
: H-P Books, Box 5367, Tucson, Arizona 85703

Reprinted in The Cookbook Digest Issue A-0008 (1980)

Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93

Browse by categories