Not sure that I should be so excited to share a spinach recipe with y’all…
Especially one that’s low in fat…
I mean what kind of fun is that?!?! 
But seriously.
This recipe turned out really really good. So good in fact that a certain skeptical someone may have had double portions. Another certain someone may have eaten it for 3 meals in a row.
Just throwin’ that out there 
The egg noodle bake has a creamy texture without all the hassle of heating & stirring a béchamel (so fancy?) and also without alot of fat.
Right? I see I’ve caught your attention now here…
A result of needing a side dish for yet another apple butter bbq inspired dish and of having a few of these ingredients on hand…
A short-cut & personalized version of a few recipes spotted on the interwebs. I mean, who reallyyyyyyy wants to create a seperately cooked sauce on the stovetop anyways (re: bechamel *cough cough*)…
Hey, never said I wasn’t lazy sometimes too
Onions. Spinach. Garlic. Nutmeg. give this dish some seriously good flavor.
Egg noodles give it a light and fluffy consistency.
And a covering of cheesey goodness really finish things off.
A few panko bread crumbs to complete the task at hand and you are in cheesy spinach business.
Even though this dish contains veggies & not much fat I must say that it was not lacking in flavor… a lil’ nutmeg really gives it some great spice!
I was honestly surprised with how “creamy” the dish turned out as well. The spinach must have helped this retain moisture during baking or something?
Hey I’ m no scientist here
My only notes would be (1) panko may not be necessary if you don’t love carb on carb, however that’s just how we roll and (2) add a dash of hot sauce to serve, loved the bit of kick that gave to the meal.
If you decide to give this a try I hope you enjoy! 
P.S. This dish also works wonderfully reheated with some canned tuna as a leftover meal!
Low-Fat Cheesy Spinach n’Egg Noodle Bake 1. Boil egg noodles according to direction, drain and set aside. 2. Meanwhile, saute onion in butter for about 5 minutes over medium heat, until soft. Next add partially defrosted spinach to pan and season with salt, pepper & nutmeg. Cook another 5 minutes over medium until spinach is warmed through. Add garlic at end for 1 more minute. Turn off heat and set spinach mixture aside. 3. In a large bowl whisk eggs, flour and milk until combined. Fold in shredded cheese & season with a bit more salt & pepper. 4. To assemble: Stir together egg noodles and spinach mixture then layer into medium sized casserole dish. Pour egg & cheese mixture on top, making sure to coat evenly. 5. Bake, covered, at 300F for 45 minutes or until liquid is “set”. Remove from oven and uncover, topping with panko bread crumbs. Turn up heat to 350F and bake another 10 minutes or until bread crumb browns a bit. Serve!
Serves 6
cookinfanatic
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cookinfanatic
Good stuff! Like the almond milk in there!!
Oh my gosh YUM! I’m bookmarking this!
This looks seriously good and SO easy to make! I love a veggie-filled, healthy meal. Thanks for sharing
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I LOVE egg noodles. I should eat them more often. This sounds fab!
Love how this is a good combination of veggies (spinach) and pasta… yum!
This looks amazing! I love that it’s vegetarian too.