• 2 packages (10 oz. each) frozen chopped spinach

• 1 can cream of mushroom soup

• 4 cups shredded cheddar cheese

• 1 pint sour cream

• 12 oz. wide egg noodles

Defrost spinach and squeeze dry.  Mix spinach with soup.  Lay one layer of cooked noodles in a 9 x 12 Pyrex dish.  Spoon spinach soup mixture over noodles.  Sprinkle ¼ of cheese over soup mixture.  Spread sour cream over cheese layer.  Lay another layer of noodles over the sour cream.  Put remaining cheese over second layer of noodles.  Cover with tin foil and bake at 375 degrees for 30 minutes.
Remove foil and bake another 10 minutes.
Remove from oven and let set for 10 minutes.