8 Italian sausages
1 lb. fresh mushrooms
3 sm. boxes frozen spinach
1 med. onion
1/4 tsp. dill weed
1/4 tsp. sweet basil
3/4 lb. mild Cheddar cheese
3/4 lb. Monterey Jack cheese
Salt, pepper and garlic powder to taste

Preheat oven to 375 degrees.

1. Chop onion. Crush dill and basil between fingers and add to 1/2 cup water. Put in the other spices. Boil slightly and add spinach. Cook all together.

2. Precook sausage (in oven or fry). Slice them up and set aside.

3. Wash and slice up mushrooms and set aside.

4. Grate cheeses separately and set them aside.

5. Once the spinach has cooked enough not be frozen anymore, dump everything in the pot into a colander and press well to drain. Drain well or casserole will be too full of liquid.

6. In a large casserole, layer mushrooms, spinach, sausage and cheese. Repeat until all ingredients are used. Top layer should have Cheddar cheese as Jack cheese burns easily. Bake at 375 degrees for 45 minutes. Serves 6.