Spinach And Pasta Casserole (Recipe)

Ingredients

Meatless Main-Dish Servings

1 1/2 cups orzo pasta

1 cup chopped onion

2 tablespoons butter or margarine

2 10-ounce packages frozen chopped spinach, thawed and well drained

1/4 teaspoon salt

1/4 teaspoon pepper

3 eggs, beaten

Cream Sauce:

3 cups whole milk

1 medium onion, sliced

1 bay leaf

1 teaspoon whole black peppercorns

1/4 teaspoon salt

1/4 cup butter or margarine

1/3 cup all-purpose flour

2 eggs

Assembly And Topping:

1 cup grated Parmesan cheese

1/4 cup butter or margarine, melted

1 cup fine dry bread crumbs

Steps

1. Preheat the oven to 350°.  Grease a 3-quart rectangular baking dish; set aside.  Cook the orzo according to the package directions; drain.  Rinse with cold water; drain and set aside.

2. In a medium saucepan, cook the 1 cup chopped onion in the 2 tablespoons butter or margarine until the onion is tender and golden.  Add the spinach, the 1/4 teaspoon salt and the pepper; remove from heat.  Stir in the 3 beaten eggs.  Set aside.

3. To make the cream sauce: In a medium saucepan, stir together the milk, the sliced onion, the bay leaf, peppercorns and the 1/4 teaspoon salt.  Bring to a boil.  Remove from heat.  In another saucepan, melt the 1/4 cup butter or margarine.  Stir in the flour until smooth.

4. Strain the milk mixture; add the strained mixture, all at once, to the flour mixture.  Cook, stirring constantly, until the sauce is thickened.  In a small bowl, beat the eggs, then return all of the egg mixture to the saucepan.  Cook and stir until the cream sauce is bubbly.

5. To assemble the casserole: Spread half of the orzo evenly into the bottom of the prepared baking dish.  Sprinkle 1/3 cup of the Parmesan cheese over the orzo.  Spoon the spinach mixture over the cheese and cover with the remaining cheese.  Spread the prepared cream sauce over the top.

6. Stir together the 1/4 cup melted butter or margarine, the bread crumbs and the remaining cheese; sprinkle over the casserole.  Bake, uncovered, in the 350° oven for 40 to 45 minutes or until heated through.

Tips:

Thaw the spinach by placing the packages in a bowl in the refrigerator overnight.  Or, unwrap the packages and place frozen blocks in strainer.  Hold the frozen spinach under warm, running water until it is thawed, using a spinach thoroughly to prevent the casserole from becoming watery.  If desired, place the thawed spinach in a clean nonterry and squeeze gently.