Greek Spaghetti

• 1 lb (.5 kg). spaghetti
• 2 10 oz (280 grm). pkg. frozen chopped spinach
• 2 cans cream of mushroom soup
• 1 cup (225 ml) sour cream
• 1 cup (225 ml) mayonnaise
• 1/2 cup (125 ml) chopped onion
• 3 ribs celery, chopped
• 1 cup (225 ml) chopped green pepper
• 1 small jar pimentos
• 3 cups (700 ml) diced chicken, ham, turkey or shrimp
• 1 cup (225 ml) grated Monterey Jack cheese
• 1/2 cup (125 ml) grated parmesan cheese
• bread crumbs for topping

1. Break spaghetti into 2 inch pieces: cook and drain.
2. Cook and drain spinach.
3. Mix soup, sour cream, mayonnaise, onion, celery, green pepper and pimento.
4. Spray a 3 quarts (2850 ml) casserole with vegetable spray.
5. Spread pasta on bottom of casserole.
6. Cover pasta with spinach.
7. Sprinkle chicken over spinach.
8. Pour sauce over chicken.
9. Sprinkle casserole with cheese.
10. Sprinkle with bread crumbs.
11. Cover and bake 1 hour at 300 degrees (150 C.).

spaghetti, spinach, cream of mushroom soup, sour cream, mayonnaise, onion, celery, green pepper, pimentos, chicken, grated monterey, parmesan cheese, bread crumbs

Taken from online-cookbook.com/goto/cook/rpage/000406 (may not work)