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Spinach Cabrini

Source of Recipe

"Creme de Colorado" The Junior League of Denver. pg 151


List of Ingredients

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


Recipe

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.