MUELLER'S EGG NOODLES AND SPINACH AU GRATIN

1 package Mueller’s Wide Egg Noodles
2 lbs. spinach (3 to 4 cups cooked)
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/4 teaspoon paprika
Salt and ground black pepper (to taste)
1 cup grated cheese
Buttered crumbs (for topping)

Cook wide egg noodles as directed and drain.

If fresh spinach is used wash thoroughly, cook until tender, drain and chop slightly. Canned spinach should be drained and chopped.

Melt butter, add flour and gradually the milk, stir over low fire until smooth and thick. Add paprika, salt and pepper to taste. Add cheese and stir until melted.

Put cooked egg noodles in bottom of shallow greased baking dish, dot with butter, sprinkle with salt and pepper, cover with cooked spinach and pour over the cheese sauce. Sprinkle with fine buttered crumbs.

Bake in hot oven, 400 degrees, F., until brown, about 15 minutes.

Source:
Recipe Booklet - Magic Menus with Mueller's Macaroni Products, C.F. Mueller Co., 1937