Spinach Noodle Casserole Recipe

Chef’s Notes

This is one of my favorite recipes that my mom makes every year. Coming from an Italian family, pasta has always been part of the Thanksgiving menu. We usually had lasagna, but by the time we finished the pasta class, no one had room for the turkey (my favorite part)! So my mom had to pivot, and she came up with this recipe. It has the same crispy edges that are the best part of lasagna, but is lighter, giving us room to enjoy the bird.

Exchange Options: If spinach isn’t your thing, kale would be a great substitute, and heavy cream can substitute for cream if you prefer.



Preheat the oven to 350 F and grease a 9 x 13 inch baking dish.


Place the spinach in a clean kitchen towel and squeeze out as much excess moisture as possible.


In a large saucepan, cook the egg noodles in generously salted water for 7 minutes.


Drain noodles, place in bowl and stir in butter to coat. Add spinach and toss to combine.


Transfer noodle and spinach mixture to prepared baking dish, spreading evenly.


In a large bowl, whisk cream, soup mix and eggs until well blended.


Pour the mixture over the noodles.


Cover with aluminum foil and bake for 45 minutes.


Remove foil and bake until set and golden, about 15 minutes.