Start out by boiling your spaghetti noodles. To make this super filling and extra good for you, use whole wheat noodles instead of the regular kind.
When the noodles are done, simply toss them in a casserole dish with the cream of mushroom soup and half a can of milk or water, stirring until all the noodles are covered in soup. Next, add in your chopped spinach (about one can will do, or 1/3 frozen bag, drained and thawed) and all the veggies you've decided on.
I made this for the first time today (it's a variation on a friend's non-vegetarian recipe), and I used asparagus spears (cut into bite-sized pieces) and a can of sweet peas, but you could also use green beans, zucchini, yellow squash, baby portabellas, artichoke hearts, or whatever you fancy.
Mix in some salt and pepper (and if you like it spicy, toss in some crushed red pepper!), top with a ton of shredded cheese, and bake at 350 for about 15-20 minutes, or until the cheese is melted and bubbly.
Posted by Black Betty
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