Noodle And Spinach Mold
A savory noodle and spinach mold with sautéed mushrooms and a creamy Parmesan filling, perfect for entertaining or family dinners, offering rich flavors and an appealing presentation.
Ingredients
Instructions
- Saute sliced mushrooms in 1/2 cup melted butter until tender.
- Combine cooked noodles, defrosted chopped spinach, sautéed mushrooms, beaten eggs, sour cream, Parmesan cheese, salt, and pepper. Mix well.
- Butter and crumb a 2-quart ring mold.
- Fill the prepared mold with the noodle and spinach mixture.
- Cover with foil and bake in a 350°F oven for 45 minutes.
- Remove from oven, loosen the sides of the mold with a knife, and invert immediately onto a platter.
- Fill the center of the mold with whole mushrooms that were sautéed in butter before baking.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg to the noodle and spinach mixture. If you want to reduce calories, substitute Greek yogurt for sour cream. You can also use fresh spinach instead of frozen, but you'll need to sauté it first. To enhance the dish, try adding grated garlic or onions during the mushroom sautéing step.
Serving Suggestions
Serve the Noodle and Spinach Mold with a light salad dressed with vinaigrette for a refreshing contrast. It pairs beautifully with American recipes like grilled chicken or roasted vegetables. For an elegant touch, garnish with fresh herbs or additional grated Parmesan before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20-25 minutes, covered with foil to prevent drying out. Alternatively, you can microwave individual portions for about 2-3 minutes, checking for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Noodle And Spinach Mold contains roughly 300 calories, with 10g protein, 58g carbohydrates, and 4g fat. It is an excellent source of vitamin D (39% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 592mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the noodle and spinach mixture ahead of time and store it in the refrigerator. Assemble the mold and bake it just before serving. This allows the flavors to meld while saving you time on the day of your event.
What can I substitute for mushrooms?
If you're not a fan of mushrooms, consider using diced bell peppers or zucchini instead. Both options will add a nice texture and flavor to the dish. Just sauté them in butter like you would the mushrooms to ensure they’re tender before combining with the other ingredients.
Is this dish suitable for vegetarians?
Absolutely! This Noodle and Spinach Mold is a delightful vegetarian recipe, packed with flavor from the sautéed mushrooms and cheese. It's a great option for meatless meals, and you can easily modify it by adding more vegetables or using different types of cheese.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).