8 oz cooked spiral rotinni noodles (I used Mueller's "Savory Collection" roasted garlic & herb rotelle because I got it for almost nothing at Big Lots.)
1 can cream of mushroom soup
1 can of spinach, drained
1/2 cup shredded cheese (your choice, I used cheddar)
1 tbsp garlic powder
1 tsp italian seasoning
salt & pepper to taste
In a microwave safe bowl or sauce pan, combine cream of mushroom soup (straight from can), drained spinach, cheese, and seasonings. Beat thoroughly until spinach is completely broken down and not clumpy. If using bowl, microwave on high for 5 minutes, stirring a couple of times to mix melted cheese. If using a saucepan, heat until cheese is melted and sauce is steamy. Pour sauce over drained noodles and toss gently.
