Beefy Spinach Noodle Bake

• 1 pound ground beef
• 1 small onion, chopped
• 4-3/4 cups uncooked wide egg noodles
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cup milk
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 cup milk
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup thinly sliced green onions
• 2 cups shredded Swiss cheese, divided
• 2/3 cup crushed french-fried onions

1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Cook noodles according to package directions; drain. In a large bowl, combine soup and milk until blended. Stir in beef mixture and noodles; set aside.
2. For spinach layer, in a large saucepan, melt butter. Whisk in flour, paprika, salt, pepper and nutmeg until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in spinach and green onions.
3. In a greased shallow 2-1/2-qt. baking dish, layer half of the beef mixture and half of the cheese. Top with spinach mixture and remaining beef mixture. Cover and bake at 375u0b0 for 35 minutes. Uncover; sprinkle with remaining cheese. Top with french-fried onions. Bake 5-10 minutes longer or until cheese is melted.

ground beef, onion, egg noodles, condensed cream, milk, butter, flour, paprika, salt, pepper, ground nutmeg, milk, spinach, green onions, swiss cheese, onions

Taken from www.tasteofhome.com/recipes/beefy-spinach-noodle-bake/ (may not work)