1/2 cup Onion, chopped
1 clove Garlic, pressed
2 Tbsp Butter or margarine
4 cup Water
5 Chicken bouillon cubes
1/2 cup Noodle flakes, uncooked -OR- 1/2 cup broken thin noodles,uncooked
1/2 tsp Salt
1 pkg (10 oz) frozen, chopped Spinach, thawed, drained
3 cup Milk
1/2 cup Cheddar cheese, shredded
1/2 cup Swiss cheese, shredded
Black pepper to taste
In a 3-quart saucepan, saute onion
and garlic in butter or margarine until onion is golden, about 5 minutes.
Add water and bouillon cubes. Bring to a boil; stir to dissolve the
bouillon cubes. Add
noodle flakes or broken thin noodles slowly being sure water continues
to boil. Add salt. Cook uncovered until tender, about 10
minutes, stirring occasionally. Squeeze spinach to remove excess water.
Stir spinach into the noodle mixture and cook 5 minutes longer. Stir
in the milk, Cheddar cheese, Swiss cheese and pepper.
Continue stirring over medium-high heat until cheeses are melted. Do