Spaghetti Spinach Casserole

     Spaghetti Spinach Casserole is one of those recipes that sounds a bit unappetizing, but don't be fooled--it's really delicious!  Even if you don't "like" spinach, you will probably LIKE this--even kids like it! And it's another EASY, FAST way to make a healthy dinner.

Here is the recipe for making two--one to eat (serves 4), and one to freeze for another night's dinner...



Ingredients:
2 packages of frozen chopped spinach
2 beaten eggs
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup finely diced onion
1 lb. (4 cups) of shredded Monterey Jack cheese (or similar)
1 tsp. salt
1/4 tsp. pepper
8 ounces of cooked spaghetti, drained



1.  Oil two 9"x9" baking pans.
2. Mix ALL of the ingredients in a large bowl, EXCEPT the cooked spaghetti noodles.
3. Place half of the spaghetti in the bottom of each pan.

 

4. Cover the spaghetti with half of the spinach mixture in each pan.
5.  Sprinkle the top of each pan with more Parmesan cheese.

 



6.  Cover the top of each pan with aluminum foil.  (Freeze one for later.)

 



7.  Put the one you are eating today into the oven at 350 degrees with the foil on top.
8.  Bake it for 15 minutes covered, then remove the foil and bake it for another 20 minutes.

 

9.  Cut into squares and serve hot.  Best served with fat slices of fresh ripe tomatoes. (Yum!)