Spinach Cabrini


Recipe From: Crème de Colorado by The Junior League of Denver
(Lv2Cook/Linda, from MASSAK)

9 oz spaghetti, broken into pieces, cooked al dente and drained
1/2 cup butter, melted
20 oz frozen spinach, cooked and drained (2 boxes cut-leaf spinach)
4 cups shredded Monterey jack cheese
1/4 lb mushrooms, sliced
2 cups sour cream
1/4 cup diced onion
1 dash dried oregano
1/4 tsp salt
1/4tsp freshly ground black pepper

In a large bowl, stir together all ingredients. Place in a 9x13" casserole
dish. Bake uncovered at 350 F for 45 minutes. Makes 8-10 servings.

Per Serving (excluding unknown items): 461 Calories; 33g Fat (63.8%
calories from fat); 18g Protein; 24g Carbohydrate; 3g Dietary Fiber; 85mg
Cholesterol; 458mg Sodium. Exchanges: 1-1/2 Grain(Starch); 1-1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5-1/2 Fat.


From MASSAK: "This is a favorite casserole dish that is ALWAYS a hit. I
have never had a party without at least one person requesting this recipe.
It's from the Crème de Colorado cookbook, which is put out by The Junior
League of Denver, Inc."

LLW Notes: I halved the recipe and baked in a 8x8" square pan. I sprinkled
top with about 1 tsp. garlic/herb seasoning and 1/4 cup seasoned bread
crumbs. VERY good!


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