The Sweet Onion Source
Spinach, Sweet Onion & Noodle Casserole

Serves 6 to 8.

1 (12-ounce) package medium egg noodles
2 tablespoons butter, melted
6 tablespoons butter
1 cup grated Swiss cheese
Salt and black pepper, to taste
2 sweet onions, diced
2 pounds cooked, drained, and chopped spinach (fresh or frozen)
1 cup breadcrumbs
2 hard-cooked eggs, chopped

Bring a large pot of salted water to the boil. Cook the noodles until mostly done, then drain. Preheat the oven to 350º. Meanwhile, in a large bowl, toss the cooked noodles, 2 tablespoons of melted butter, the cheese and season to taste with salt and pepper.  

Melt 3 tablespoons of butter in a medium skillet. Add the onions and cook over medium heat, or until the onions are soft but not brown. Stir in the spinach; raise the heat to high and cook uncovered until the moisture has evaporated, stirring often.

Brush the bottom and sides of a 2 quart baking dish with 1 tablespoon butter. Arrange one third of the noodle mixture on the bottom, top with half the spinach mixture, one third of the noodles, the remaining half of the spinach mixture, and top with the remaining noodles.

Melt the remaining 2 tablespoons of butter in a heavy skillet, remove from the heat, and stir in the breadcrumbs. Sprinkle the crumb mixture over top and bake 30 minutes or until browned and bubbling. Sprinkle with the chopped egg just before serving.

©Oso Sweet Onions