Baked Sole And Spinach

• 1 package (8 ounces) egg noodles
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups 2% milk
• 1-1/2 cups shredded cheddar cheese, divided
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 pounds sole fillets
• 1/4 cup slivered almonds, toasted

1. Cook noodles according to package directions.
2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
3. Stir in 1 cup cheese, lemon juice, salt, mustard, Worcestershire sauce, nutmeg and pepper, stirring until cheese is melted. Set aside half of the cheese sauce.
4. Preheat oven to 375u0b0. Drain noodles; add to the remaining sauce. Transfer to a greased 13x9-in. baking dish. Layer with spinach, sole, reserved cheese sauce and remaining cheese; sprinkle with almonds.
5. Bake, uncovered, 30-35 minutes or until fish flakes easily with a fork.

egg noodles, butter, allpurpose, milk, cheddar cheese, lemon juice, salt, ground mustard, worcestershire sauce, ground nutmeg, pepper, spinach, slivered almonds

Taken from www.tasteofhome.com/recipes/baked-sole-and-spinach/ (may not work)