12 oz. spinach noodles
2 tbsp. butter
1 c. onion, chopped fine
1 1/2 c. sour cream
1 1/2 c. Ricotta cheese
1 c. milk
1 tsp. salt
1 tsp. fresh ground pepper
1 tbsp. poppy seeds

Cook noodles al dente. Drain. Melt butter in a medium saucepan. Add onion, saute until tender. Remove from the heat. Add all other ingredients except noodles and poppy seeds. Mix well. Add noodles and poppy seeds. Mix until well coated.

Pour in a 2 quart casserole; sprinkle poppy seeds on top and cover. Bake at 375 degrees until hot and bubbly, about 25-30 minutes. Remove cover and bake 5 minutes longer. Serves 5.