3 servings
Ingredients:
4 ounces fine noodles
10-ounce package frozen creamed spinach, thawed
4 ounces fine noodles
10-ounce package frozen creamed spinach, thawed
1 1/3 tablespoons tarragon wine vinegar
3 hard-cooked eggs
1 tablespoon finely chopped green onion with top, optional
1 tablespoon mayonnaise
1 1/2 teaspoons milk
salt, optional
Diced red pepper, optional
COOK noodles according to package directions. Drain.
STIR together cooked noodles, spinach, and vinegar in shallow 1 1/2 quart casserole. Spread evenly across bottom of casserole.
CUT eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in onion, if desired, mayonnaise, milk, and salt, if desired, until well blended.
CUT eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in onion, if desired, mayonnaise, milk, and salt, if desired, until well blended.
REFILL whites, using about 1 tablespoon yolk mixture for each egg half. Gently press egg halves into spinach mixture. Cover with lid or aluminum foil.
BAKE in preheated 350°F oven until hot throughout, about 15 to 20 minutes.
BAKE in preheated 350°F oven until hot throughout, about 15 to 20 minutes.
