Candied pecans flavored with whisky and cinnamon? Yes, please! These are wonderful on a buffet table, in small containers packed in lunches, or fresh from the oven while standing in your kitchen. Enjoy! Continue reading
I first shared the post you see below in January of 2016, and am sharing it again in her memory. See you on the other side, my friend.
If you don’t have a friend like Pilar, you don’t know what you’re missing! Pilar is the type of girlfriend with whom you can have a serious, soul-searching conversation one day, and know she’ll never break a confidence. The very next day, you might find Pilar wearing a tiara while mixing blue cocktails never-before-enjoyed by anyone over the age of 21 (and somehow, she won’t look ridiculous). Pilar keeps her friends guessing – and laughing – and isn’t that what makes life fun? This is Pilar’s Spinach Noodle Casserole recipe. Like Pilar, it is fabulous. Enjoy!
Ingredients (Serves 4)
8 ounce package of frozen spinach
4 tablespoons butter
1/2 medium onion, chopped
1 clove of garlic, minced
8 ounces of wide egg noodles, cooked
8 ounces sour cream
1 pound container of cottage cheese
1/8 teaspoon nutmeg
1/4 teaspoon tarragon
salt and pepper to taste
bread crumbs and parmesan cheese to garnish
Step 1) Sauté onion and garlic in butter until golden. Add frozen spinach and cook until thawed. Allow excess liquid to cook off of spinach mixture.
Step 2) Add nutmeg, tarragon, salt and pepper to spinach mixture and stir well. [Note: I substituted herbes de provence for the tarragon because it’s what I had on hand, and this recipe still turned out lovely.]
Step 3) Add spinach mixture, sour cream, and cottage cheese to the cooked noodles. Stir gently and ladle into a greased casserole dish.
Step 4) Sprinkle with bread crumbs and parmesan cheese. As Pilar says, “Bake at 350 degrees until golden, eat until you are full.” I baked this Spinach Noodle Casserole for approximately 20 minutes.