Corned Beef Noodle Casserole with Spinach and Cheese

8 oz Egg Noodles
4 tbsp Butter (divided)
1 cup Onions (chopped)
12 oz Corned beef (diced)
16 oz frozen Spinach (thawed, excess water squeezed out)
3 Tbsp all-purpose flour
1/2 tsp ground mustard
1 cup (8 fl oz) Chicken Broth
1 cup Milk, nonfat (skim milk)
1/8 tsp black pepper
1/4 tsp dried leaf thyme
2 cups Kraft 2% Shredded Cheddar Cheese
1/2 tsp Salt (or to taste)

Heat oven to 350 degrees F. Butter a 2 1/2 quart baking dish.

Using a large saucepan, cook the noodles following package directions; drain well. Put noodles back in the pot and set aside.

In a medium saucepan, melt 2 tablespoons of butter over medium heat; cook the chopped onion for 2 minutes.

Add the corned beef and cook until lightly browned.

Transfer the beef and onion mixture to the pot with noodles. Add the squeezed spinach to the pot and set aside.

In the same medium saucepan, melt the remaining 2 tablespoons butter over medium-low heat; stir in the 3 tablespoons of flour and the mustard powder until well blended and bubbly. Continue cooking, while stirring, for 2 minutes.

Gradually stir in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Add pepper and thyme. Stir in the cheese, cooking until melted. Add salt to taste.

Pour the sauce over the noodle and corned beef mixture and gently stir until well blended.

Spoon the corned beef and noodle mixture into the prepared baking dish.

Bake for 25 to 30 minutes, or until hot and bubbly.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JAS-55.