SPINACH CASSEROLE BARNACLE BILL'S SEAFOOD HOUSE

SPINACH CASSEROLE BARNACLE BILL'S SEAFOOD HOUSE image

Yield 8 to 10 servings

Number Of Ingredients 13

3/4 pound egg noodles
five 10 ounce packages frozen leaf spinach, thawed and squeezed dry, reserving 3/4 cup of the liquid
1 teaspoon minced garlic
1 1/2 sticks unsalted butter
1/2 cup all purpose flour
3 cups milk
1/4 cup dry white wine
1 1/2 cups freshly grated parmesan cheese
7 cups grated sharp cheddar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup coarsely chopped pecans
1/2 cup italian seasoned dry bread crumbs

Steps:

In a kettle of boiling salted water cook the noodles for 5 to 7 minutes or until they are al dente drain them and transfer them to a large bowl. Add the spinach and the reserved liquid and combine the mixture well. In a saucepan cook the garlic in the butter over moderate heat stirring for 30 seconds, stir in the flour and cook the roux over low heat stirring for 3 minutes. Remove the pan from the heat and add the milk scalded in a stream, whisking vigorously until the mixture is thick and smooth. Add the wine and simmer the sauce stirring for 10 minutes. Stir the sauce into the spinach mixture stir in the parmesan, the cheddar, the salt, the pepper and the pecans and spoon the mixture into a well buttered dish 13 by 9 by 2 inches. Sprinkle the bread crumbs over the top and bake the casserole in the middle of a preheated oven at 425 degrees for 15 to 20 minutes or until it is bubbly and the crumbs are browned.