Spinach Noodle Casserole

• 2 (10 oz.) pkg. frozen chopped spinach, thawed
• 1 pt. sour cream
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 Tbsp. grated Parmesan cheese
• 6 oz. medium egg noodles, cooked and drained
• 1 (6 oz.) pkg. Mozzarella, sliced

1. Preheat oven to 350u0b0.
2. Squeeze excess moisture from the thawed spinach.
3. Set spinach aside.
4. Mix sour cream, soup, salt, pepper and Parmesan cheese together in a mixing bowl.
5. In a deep casserole spread 1 or 2 heaping tablespoons of sour cream mixture (so the noodles will not stick) then alternate in the casserole layers of noodles, spinach, sour cream mixture and Mozzarella cheese.
6. Repeat almost to the top of the casserole.
7. Top with a thin layer of sour cream.

sour cream, cream of mushroom soup, salt, pepper, parmesan cheese, egg noodles, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358305 (may not work)