Today's recipe is a simple one, but oh! so yummy!  Actually, it is one that has morphed quite a bit in my family . . . the original recipe called for rice, not for noodles! So if you don't have pasta handy, try rice instead - whatever you choose, make sure it's cooked and cooled first.  A great way to use up leftovers!

I think this is similar to a spaghetti frittata, but since I made the recipe up, I'm not sure. :-)

 

Noodle-Spinach Bake

1 cup cooked, chopped spinach or similar greens (can use frozen or fresh, but cook it first)

2 c. cooked spaghetti noodles, cooled

1/2 c. shredded, cooked chicken (tuna would also be good)

1 c. shredded cheese (optional)

3 eggs, beaten

1/3 c. milk

1/2 tsp Worcestershire sauce

1 tsp salt

1/4 tsp onion powder (you could add a diced, sauted onion instead)

1/2 tsp rosemary

 

Combine all ingredients in baking dish. If using cheese, save half of it to sprinkle on top of casserole. Bake at 375 for 30-40 minutes. Serve hot!

 

Do you have these seasonings - Worcestershire sauce and rosemary - available where you live? We could get Worcestershire sauce locally, but rosemary was one of the spices we brought with us from the States. We love it in this dish, and also sprinkled on baked chicken!

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