MUSHROOM TETRAZZINI
This could serve 1 or 2, depending on how hungry you both are. Update 4/15/07: Mushrooms should be sauteed in separate skillet and drained of any liquid before adding to the sour cream. I also changed the recipe to use regular cheddar cheese, finely grated.
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan of boiling salted water, cook the fettuccine until al dente.
- Drain and set aside.
- In same saucepan, add the creamed spinach and cook over medium heat until heated through.
- Stir in the sour cream and sauteed mushrooms, season to taste with salt.
- Add the reserved pasta and toss to coat.
- Transfer the mixture to a small baking dish.
- Preheat a toaster oven to 375 degrees.
- In a small bowl, combine the bread crumbs and cheese.
- Sprinkle the bread crumb mixture on the pasta and bake until golden, about 10 minutes.
Nutrition Facts : Calories 611.3, Fat 25.3, SaturatedFat 9.7, Cholesterol 65.4, Sodium 852.8, Carbohydrate 75.8, Fiber 6.4, Sugar 5.5, Protein 19.9
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