Mark's Beefy Spinach Noodle Bake

1 lb ground beef
1 small onion chopped
4 C uncooked egg noodles
1 can (10 oz) cream of mushroom soup, undiluted
C milk
Spinach layer
3 T butter or margarine
2 T all purpose flour
t paprika
t salt
t pepper
t ground nutmeg
1 C milk
2 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
C thinly sliced green onions
2 C (8 oz) shredded Swiss cheese divided
C crushed French fried onions
In a skillet cook beef and onion over medium heat un-til meat is no longer pink.
Drain. Cook the noodles according to package directions; drain. In a large bowl
combine soup and milk until blended. Stir in beef mixture and noodles; set asid
e.
For spinach layer, in a large saucepan melt butter. Whisk in flour, paprika, sal
t, pepper, and nutmeg until smooth. Gradually whisk in milk. Bring to a boil; co
ok and stir for 1-2 minutes or until thickened. Stir in spin-ach and onions.
In a greased shallow 2 quart baking dish, layer half of the beef mixture and hal
f of the cheese. Top with spinach mixture and remaining beef mixture. Cover and
bake at 375F for 35 minutes. Uncover; sprinkle with remaining cheese. Top with Fr
ench fried onions. Bake 5-10 minutes longer or until cheese is melted.