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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This came with my TOH magazine. Haven't tried it, but wanted to post it for safe keeping! Ingredients:
1 lb ground beef |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (4 ounce) can mushroom stems and pieces, drained |
1 teaspoon salt |
1 teaspoon dried oregano |
1/4 teaspoon pepper |
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry |
1 (10 ounce) can condensed cream of celery soup, undiluted |
8 ounces sour cream |
2 cups shredded mozzarella cheese, divided |
Directions:
1. In a large skillet, cook beef, onion and garlicover medium heat until the meat is no longer pink; drain.
2. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.
3. Transfer to a greased 2 quart baking dish.
4. Bake, uncovered, at 350 for 15 minutes.
5. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
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