Recipe(tried): Spinach Noodle Pudding (Kugel)

SPINACH NOODLE PUDDING (KUGEL)
Servings: 8

1 large onion, chopped
1 stick (1/2 cup) butter, divided use
3 garlic cloves, pressed
1 (16 oz.) pkg. egg noodles (fine or medium)
2 pkg Birds Eye Frozen Creamed Spinach
2 containers (8 oz. each) sour cream
2 eggs, beaten
1 tsp. grated nutmeg
salt and pepper, to taste
bread crumbs to sprinkle on top
1/2 cup parmesan cheese, grated

Preheat oven to 350 degrees F.

Saute onions in 1/2 stick (1/4 cup) butter until golden. Toss in garlic and cook for 2 more minutes.

Cook noodles according to directions on pkg. Drain noodles and put them in a large mixing bowl. Add the remaining1/2 stick of butter and toss to blend.

Cook creamed spinach according to package directions. Add to noodles with sour cream, sauteed onions, eggs, and nutmeg. Blend well. Season with salt and pepper to your taste. Pour into a buttered casserole dish and sprinkle with the bread crumbs and grated parmesan cheese.

Bake 350 for 45-60 minutes.