 |
|
|
|
|
|
Spinach Cabrini Recipe
Recipe From: Crme 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.
NOTES :
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 Crme de Colorado cookbook, which is put out by The Junior League of Denver, Inc."
09/20/00: 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!
Show Reviews (0)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|