1 c. chopped onion
2 tbsp. butter
2 cans condensed tomato soup
1/2 c. water
1/4 tsp. salt
Dash of pepper
4 c. cooked wide noodles
10 oz. pkg. frozen chopped spinach, cooked and well drained
1 lb. sm. curd cream style cottage cheese
4 slices provolone cheese
Grated Parmesan cheese

In large sauce pan cook onion in butter until tender. Add soup, water, salt, pepper and noodles. Spoon 1/3 noodle mixture into 3 quart casserole; top with 1/2 spinach and 1/2 cottage cheese. Arrange 2 slices provolone on cottage cheese. Top with 1/3 noodle mixture, remaining spinach, and remaining cottage cheese. Sprinkle with Parmesan cheese. Arrange remaining noodle mixture around edge of casserole; top with remaining provolone cheese. Bake at 400 degrees for 35 minutes. Makes 8 servings.