Title: Beef and spinach with noodle topping
 Categories: Main dish, Canadian
      Yield: 4 Servings
 
      3 tb Vegetable oil
      1    Large yellow onion,
      2 tb Flour
           -finely chopped
  2 1/2 c  Low fat or whole milk
    3/4 ts Dried marjoram, crumbled
    1/2 ts Salt
    1/4 ts Black pepper
      6 oz Medium-wide egg noodles,
    2/3 c  Grated parmesan cheese
           -cooked according to pkg dir
     10 oz Pkg frozen leaf spinach,
      2    Medium sized carrots,
           -thawed, drained and squeeze
           -peeled and coarsely shredde
  1 1/4 lb Lean ground beef
      1    Large egg, lightly beaten
 
  Preheat the oven to 400F.  Heat 1 tnsp of the oil in a large saucepan
  over moderate heat for 1 minute.  Add the onion and saute, stirring
  occasionally until soft - 5 minutes.  Transfer the onion to an
  ungreased 3 quart casserole.  Add the remaining oil to the saucepan
  and heat for 1 minute. Reduce the heat to low, whisk in the flour,
  and cook, stirring constantly, until bubbling, about 3 minutes.  Stir
  in the milk, marjoram, salt, and pepper, and cook, stirring
  constantly, until slightly thickened - 3-5 minutes.  Transfer 1/2 cup
  of the cream sauce to a medium sized bowl, add t cooked noodles, mix
  gently, and set aside. Add the cheese, spinach, and corrots to the
  remaining sauce and cook over low heat, stirring constantly for 2
  minutes. Transfer to the casserole with the onion. Add the beef and
  egg to the casserole and mix well.  Pack down lightly.  Layer the
  noodle mixture on top of the beef. Cover the casserole with foil and
  bake for 25 minutes.  Uncover and bake until the noodles are golden
  and the mixture is set, 15-20 minutes. Serves 4. Origin: Reader's
  Digest, Canadian May issue. From: Dale Shipp
                      Date: 13 Feb 97 National Cooking Echo Ä