This casserole is surprisingly filling for it’s 407 calories per serving, No whole what noodles in the pantry? Substitute rotini pasta if you have it. House seasoning is made by combining 2 parts salt, 1 part granulated garlic, and 1 part black pepper.
6 cups water
6 oz uncooked whole wheat egg noodles
1 Tbsp olive oil
1 medium onion, chopped
4 oz sliced crimini mushrooms
1 tsp minced garlic
5 oz fresh spinach leaves
1/2 cup light sour cream
1 10 3/4 oz can condensed cream of chicken soup
2 cups diced cooked ham
6 oz Swiss cheese, diced
1 tsp house seasoning, divided
whole wheat Ritz crackers
2 Tbsp butter
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
2. In a large skillet, heat the olive oil. Sauté the onion and mushrooms until softened. Season with 1/2 tsp of the house seasoning, remove from the pan with a slotted spoon and set aside, reserving any liquids in the skillet. Take the skillet off the heat.
3. Bring water to a full rolling boil in a pot. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.
4. In the same large skillet, cook the garlic for 30 seconds. Add the spinach and toss until the spinach just begins to wilt. Do not over cook. Remove from heat to a wire strainer to drain.
5. In a quart size zip top bag, crush the cracker crumbs and add the butter. Microwave about 20 seconds, or until the butter melts. Shake the bag vigorously to combine the crackers and butter.
6. Stir the noodles, onion mixture, spinach, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with the remaining 1/2 tsp house seasoning. Spoon into the prepared casserole. Spread the buttered crumbs evenly on top of the casserole.
7. Bake in the preheated oven until the casserole is bubbling and the cracker crumbs have browned, about 40 minutes.