Mushroom Tetrazzini

1. 1

   In large saucepan of boiling salted water, cook the fettuccine until al dente.

2. 2

   Drain and set aside.

3. 3

   In same saucepan, add the creamed spinach and cook over medium heat until heated through.

4. 4

   Stir in the sour cream and sauteed mushrooms, season to taste with salt.

5. 5

   Add the reserved pasta and toss to coat.

6. 6

   Transfer the mixture to a small baking dish.

7. 7

   Preheat a toaster oven to 375 degrees.

8. 8

   In a small bowl, combine the bread crumbs and cheese.

9. 9

   Sprinkle the bread crumb mixture on the pasta and bake until golden, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.