Page 121 - Harrington Family Recipes

Florentine Beef Noodle Bake

Recipe By :Lake Merritt Cook Book
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb ground beef, 4% fat
1 onion -- chopped
1 1/2 tsp salt
1/4 tsp nutmeg
1/8 tsp pepper
1 can tomato sauce -- 8 oz
2 pkg spinach -- chopped
1/4 c butter
1/2 c flour
2 tsp salt
3 c 1% low-fat milk
1 pkg egg noodles -- wide, 8 oz
4 oz cheddar cheese -- shredded
2 tbsp Parmesan cheese

Brown beef and onions in frying pan .Drain. Add salt, nutmeg, and pepper.
Stir in tomato sauce and cook slowly 10 minutes. Chop spinach, pat dry.
Melt butter, blend in flour and remaining salt. Gradually add milk and
cook stirring constantly until thickened. Cook noodles, and fold into
white sauce. Place half noodle mixture in 9x13 inch pan. Spread 2/3 meat
mixture over noodles. Reserve 2 tbsp of cheese and sprinkle remaining
cheese over meat. Layer spinach over cheese. Top with remaining noodle
and meat mixtures. Cover tightly, bake at 350 degrees for 25 minutes.
Remove cover, sprinkle with cheeses. Bake 5 minutes. Let stand 10
minutes
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 215 Calories; 12g Fat (50.4%
calories from fat); 9g Protein; 18g Carbohydrate; 1g Dietary Fiber; 40mg
Cholesterol; 1341mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.

~ 121 ~