Tonight at Casa Tamburini, we are indulging in an old favorite: Aunt Christine’s Spinach Cabrini!!!! The recipe originates from the Junior League of Denver, Colorado, cookbook: “Creme de Colorado.” Aunt Christine has brought this sumptuous dish to many family gatherings and it is always a BIG HIT in the comfort food department!!!! Bon Appetit!
Making pasta at our house is always fun – for 20 years, my husband, Michael, has been my “Official Al Dente” judge- here’s the recipe:
Ingredients
9 oz spaghetti, broken into pieces, cooked al dente and drained
1/2 cup butter, melted
20 oz. frozen spinach, cooked and drained
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
1/4 tsp. freshly ground pepper
Instructions
In a large bowl, stir together all ingredients. Place in a 9×13″ casserole dish. Bake uncovered at 350 degrees for 45 minutes.
Makes 8-10 servings.