Spinach Tetrazinni

• 1/2 pkg. fresh spinach leaves or two cups, chopped
• 1/2 cup sliced mushrooms
• 1/4 cup red pepper, diced
• 1/4 red onion ,diced
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1 teaspoon oregano
• 2 tablespoons of butter or virgin olive oil
• 8 oz. grated mozarella cheese
• 8 oz. grated parmesan cheese(fresh)

1. In a skillet melt butter, or use the olive oil, sautee`, mushrooms, red pepper,and onions,until onions are clear.Stir in garlic salt, pepper and oregano, heat for one more minute.
2. Mix soups, milk and 4 oz. each of the two cheeses.Add the sauteed vegatables.
3. Mix all with the chopped spinach.
4. Spay a 2 qt. casserole dish with cooking spray,and put mix in to bake. Top with remaining grated cheeses. Bake at 350 degrees for 45 minutes or until cheese on top is brown and mix is bubbly!

fresh spinach leaves, mushrooms, red pepper, red onion, cream of chicken soup, cream of mushroom soup, milk, garlic salt, pepper, oregano, butter, mozarella cheese

Taken from www.epicurious.com/recipes/member/views/spinach-tetrazinni-1202538 (may not work)