Spinach Linguine Casserole

After trying this casserole for the time at the height of my morning sickness during my second pregnancy, I was happily impressed with myself, and the recipe, for going down smoothly.  Not only did I enjoy it though, but my then 1.5-year-old daughter scarfed it down as well, without offering up any complaints.  In fact, this dish is so tasty, that kids will love it despite it’s green appearance, made so by the addition of spinach.


  • 1 10 ounce package of frozen spinach •OR• 2 cups of fresh spinach, chopped
  • 1 egg, beaten
  • ½ cup sour cream
  • ¼ cup milk
  • 3 tablespoons Parmesan cheese, grated
  • 2 teaspoons dried onion
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 ounces Monterey Jack cheese, grated
  • 4 ounces linguini


  1. Prepare spinach as directed on package, drain well
  2. Combine the next 8 ingredients (egg – Monterey Jack cheese) in a bowl; mix well
  3. Stir in spinach and linguini to mixed ingredients
  4. Pour mixture into 10” x 6” baking dish
  5. Sprinkle 3 tablespoons of Parmesan cheese overtop mixture
  6. Bake at 350 degrees, covered with tinfoil for 15 minutes; uncover and bake for 20 more minutes


  • Double the recipe and freeze half for a later dinner!