2 (10 oz.) pkg. chopped spinach, thawed
1 pt. sour cream, plus extra for topping
1 (10 3/4 oz.) can cream of mushroom soup
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. grated Parmesan cheese
6 oz. med. egg noodles, cooked and drained (I rinse with hot water, no stick)
1 (6 oz.) pkg. sliced Swiss cheese
Paprika

Preheat oven to 350 degrees. Squeeze out excess moisture from thawed spinach, with paper towel, set spinach aside. Mix sour cream, soup, salt, pepper, and Parmesan cheese together in mixing bowl. In a deep casserole, spread one heaping tablespoon of sour cream mixture, so noodles will not stick. Then alternate in the casserole layers of noodles, spinach sour cream mixture, and Swiss cheese. Repeat almost to the top of the casserole. Top with a thin layer of extra sour cream. Sprinkle with paprika. Bake uncovered in preheated oven for 1 hour.

I used a 10 x 6 x 2 1/2 inch pan and made 3 layers. Serves 4-6.