Ukrainian Noodle and Spinach Casserole

Perfect for a vegetarian or meatless dinner, bursting with flavor and nutrients from the spinach, cheese, and noodles

May be high in fat and calories depending on serving size

Spinach is a great source of vitamins A, C, and K as well as iron and calcium. The dish also contains protein and fiber from the noodles and cheese.

	8 tablespoons unsalted butter , divided
	1/2 lb flat egg noodles
	3/4 cup swiss cheese , shredded and divided
	1 teaspoon salt , divided
	2 1/2 lbs spinach leaves , without stems , rinsed well
	1 medium onion , minced
	fresh ground black pepper
	1/2 cup breadcrumbs , fine
	4 hard-boiled eggs , peeled and quartered

1.	Preheat oven to 350°F.
2.	Cook egg noodles in boiling salt water for 8 minutes, then drain well.
3.	Stir in 4 tablespoons of butter until melted.
4.	Add half of the Swiss cheese and stir to combine.
5.	Add 1/2 teaspoon salt and season with pepper.
6.	In a skillet, melt 2 tablespoons of butter over medium heat.
7.	Add onion and cook until softened, stirring occasionally.
8.	Add washed spinach leaves and cook until wilted.
9.	Season with salt and pepper.
10.	Grease a baking dish and sprinkle the bottom with breadcrumbs.
11.	Layer half of the noodle mixture over the breadcrumbs.
12.	Cover with the spinach mixture.
13.	Layer again with remaining noodle mixture.
14.	Top with remaining Swiss cheese.
15.	Dot with remaining butter.
16.	Bake for 25-30 minutes or until cheese is melted and bubbly.
17.	Serve hot with quartered hard-boiled eggs on top.