Spinach and Mushroom Noodle Casserole

Wilt and Chop the Spinach

1. Set a large skillet or pot over medium-high heat. (Do not add oil or water.)

2. Fill the pan with the spinach leaves, and cover them, opening the cover about every 20 to 30 seconds to toss the leaves with prongs. (If they don't all fit, add them in batches, allowing each batch to shrink before adding more.)

3. Once all the leaves collapse (about 2 or 3 minutes), remove the spinach from the heat and transfer to a colander so it stops cooking and retains its bright green color.

4. Allow to cool to the touch, then wring or squeeze the spinach firmly in a clean towel or cheesecloth to remove excess liquid.

5. Chop the spinach into bite-sized pieces. You should end up with about 2 cups of cooked, chopped spinach.

6. Season to taste with salt, pepper, and a dash of nutmeg.

Butter the Noodles

1. Boil the pasta in salted water (1 tsp.) until tender.

2. Reserve 1/4 cup of the starchy cooking water, and drain the noodles.

3. Toss the hot noodles with 2 to 3 tablespoons of butter, a pinch of salt and pepper to taste, and a splash of the saved pasta water until glossy and coated.

Prepare the Casserole

1. Preheat oven to 375°F.

2. Butter the casserole dish, and then line it with the spinach.

3. Sauté mushrooms in butter (cut in half or quarters if large). (Some people only use the caps to create a flatter layer, and save the stems for other dishes.)

4. Layer the sautéed mushrooms over the spinach, reserving any butter from the sauté pan.

5. Sprinkle lemon juice, tarragon, salt, pepper and the sauté butter over the mushrooms.

6. Top with the buttered noodles.

7. Sprinkle with the Parmesan cheese.

8. Bake at 375°F for 5 to 6 minutes.