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Florentine Fettuccine Casserole

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Ingredients

Adjust Servings:
12 ounces fettuccine
5 (10 ounce) packages frozen spinach leaves, thawed squeezed dry,reserving 3/4 cup liquid
1 teaspoon minced garlic
1 large onion, chopped
3/4 cup unsalted butter
1/2 cup all-purpose flour
3 cups milk, scalded
1/4 cup dry white wine
1 cup freshly grated parmesan cheese
4 cups grated monterey jack cheese
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup italian style breadcrumbs

Nutritional information

1000.8
Calories
532 g
Calories From Fat
59.1 g
Total Fat
35.6 g
Saturated Fat
207.7 mg
Cholesterol
1375.2 mg
Sodium
73.6 g
Carbs
8.2 g
Dietary Fiber
4.4 g
Sugars
46.5 g
Protein
3549g
Serving Size

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Florentine Fettuccine Casserole

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    Cuisine:

    This was a nice dish. In my opinion it was a bit much as a main dish and I'll be trying it again as a side dish. The only thing I'd tweak a bit is to make the sauce a bit thinner, the end result was a bit pasty for our liking, but the overall taste was good.

    • 70 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Florentine Fettuccine Casserole, This dish is terrific for potlucks and can be served either as a side dish or as a vegetarian entree , This was a nice dish In my opinion it was a bit much as a main dish and I’ll be trying it again as a side dish The only thing I’d tweak a bit is to make the sauce a bit thinner, the end result was a bit pasty for our liking, but the overall taste was good , I thought this dish was fantastic! I served it to company and they loved it too! Will definately make this again! Followed it exactly(well, almost, used grape juice instead of wine) wouldn’t change a thing!


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    Steps

    1
    Done

    In Kettle of Boiling Salted Water Cook Fettuccine 5 to 7 Minutes, Until Al Dente.

    2
    Done

    Drain and Transfer Them to a Large Bowl.

    3
    Done

    Add Spinach and Reserved Liquid; Combine the Mixture Well.

    4
    Done

    in a Saucepan Saut the Garlic and Onion in Butter Until Softened; Stir in Flour and Cook the Roux Over Low Heat, Stirring, 3 Minutes.

    5
    Done

    Remove Pan from Heat and Add Milk in a Stream, Whisking Vigorously Until the Mixture Is Thick and Smooth.

    6
    Done

    Add Wine and Simmer the Sauce, Stirring, 10 Minutes.

    7
    Done

    Stir the Sauce Into the Spinach Mixture; Stir in Both Cheeses, Salt and Pepper.

    8
    Done

    Spoon the Mixture Into a Well-Buttered 13x9x2-Inch Baking Dish.

    9
    Done

    Sprinkle Bread Crumbs Over the Top and Bake the Casserole 15 to 20 Minutes at 425f.

    10
    Done

    or Until It Is Bubbly and the Crumbs Are Lightly Browned.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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