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| 1 Packung | (14 ounce) of egg noodles; cooked and drained |
| 8 Esslöffel | (1 stick) butter |
| 1 Tasse | swiss cheese grated |
| 1 Teelöffel | salt |
| 1 Tasse | onions Finely chopped |
| 3 x ca. 450 g | Fresh spinach; washed and chopped |
| 1/2 Tasse | bread crumbs dried |
| 4 | Hard boiled eggs; quartered for garnish |
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Polish/Ukrainian
Preheat oven to 350 degrees F.
In a large bowl toss the cooked noodles with 2 tablespoons butter, 6 tablespoons of cheese and salt to taste.
In a skillet, melt 3 tablespoons butter and saute the onions until soft. Stir in the chopped spinach and cook uncovered for a few minutes.
Generously butter a lasagna dish. Place one-third of the noodles on the bottom and top with half the spinach. Repeat layering ending with the noodles on top.
Heat remaining butter in a small pan. Sprinkle the bread crumbs and remaining cheese over the noodles, then pour on the butter. Bake in the oven for 30 minutes or until the top is golden. Garnish with the hard boiled eggs.
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