Spinach and Butternut Squash Noodle Casserole

This Spinach and Butternut Squash Casserole is a delicious make-ahead recipe that feeds a hungry crowd. It freezes beautifully too so don't be afraid of leftovers.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I decided to adapt and update a recipe found on page 79 of a cookbook called "Old Time Brand Name Cookbook." This recipe takes advantage of frozen vegetables (which makes sense coming from Birds Eye) so I decided to kick it up a notch by adding in some frozen butternut squash chunks (along with the called for frozen spinach), a bit of freshly grated nutmeg and then tossed the egg noodles with some pumpkin oil and butter before adding it to the casserole dish for baking.

Can I tell you something? My husband, who's not a big fan of butternut squash, LOVED this casserole and was a happy camper each and every time I served this casserole as a leftover too. Now that's a wonderful thing! *Note - when reheating, make sure to cover the dish so the noodles don't dry out. If needed, add a ¼ cup of water to keep it creamy and delicious.


To keep things simple (circa the 1950s), this casserole can be made in advance and refrigerated until you're ready to bake. Just remember to bring it to room temperature before baking so the bake time isn't altered. *Note - If the casserole is still cold, the baking time needs to be increased.

SPINACH AND BUTTERNUT SQUASH NOODLE CASSEROLE   {PRINT THIS RECIPE}
Serves: 8-10       Prep Time:  12-15 minutes     Bake Time: 60 minutes

1 package (16 ounces) of egg noodles
1 package (10 ounces) frozen chopped spinach
1 package (10 ounces) of frozen butternut squash chunks
2 tablespoons butter
2 tablespoons oil (I used pumpkin, but canola or olive will work too)
4 eggs
3 cups milk
1 tablespoon plus 1 teaspoon salt (I use kosher)
¼ teaspoon black pepper
¼ teaspoon freshly grated nutmeg
1 cup shredded cheddar cheese

-Preheat the oven to 375 degrees.
-In a large stockpot, bring 5-6 cups of water to boil with 1 tablespoon salt.
-Add the egg noodles and return to a simmer.
-Simmer the noodles for about 5 minutes and then add in the frozen spinach and butternut squash.
-Return to a simmer and then completely drain the water.
-Stir in the butter and oil and pour the noodles and veggies into a 9 x 13  casserole dish that has been sprayed with cooking spray.
-In a small bowl, whisk together the eggs, milk, 1 teaspoon salt, pepper, and nutmeg.
-Pour the egg mixture evenly over the noodles.
-Bake in a preheated oven for 40 minutes, uncovered.
-Remove from the oven and sprinkle the cheese over top of the noodles.
-Cover with aluminum foil (vent with a small hole) and return to the oven to continue baking for approximately 20 more minutes, or until the eggs are completely cooked and no longer runny.
-Cool for about 10 minutes, uncovered, and serve warm.

I hope you enjoyed this recipe as much as I enjoyed bringing it to you. If you'd like to make this a full meal, feel free to add some cooked chicken with the egg noodles right before you pour it into the casserole dish.