Creamy spinach & beef layered casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | (4 cups) uncooked mini |
| Lasagna noodles or medium | ||
| Egg noodles | ||
| 1 | pounds | Ground beef |
| 1 | cup | Chopped onion |
| 1 | cup | Garlic, minced |
| 1 | cup | (10 oz.) cream mushroom soup |
| 1 | 4 oz. can Mushroom pcs.and | |
| Stems | ||
| 1 | pounds | Green Giant frozen cut leaf |
| Spinach, thawed, squeezed | ||
| To drain. | ||
| 1 | 24 oz. container or 3 cups | |
| Cottage cheese | ||
| 3 | Eggs | |
| 1 | pack | 8 oz. soft cream cheese with |
| Chives | ||
| 1 | cup | 2.8 oz. french fried onions |
Directions
Directions: Oven 350 Bake for 35-40 min.
Grease 13 x 9 in. baking dish. Cook noodles to desired doneness as directed. drain. In medium skillet, cook, ground beef, onions, and garlic. over medium-high heat until beef is browned; drain if needed.
Add soup and mushroooms; mix well. In large bowl, combine spinach, 2 cups cottage cheese and 2 eggs; mix well. In another large bowl, combine cooked noodles remaining 1 cup cottage cheese and remaining egg, toss gently. In greased dish layer half of the noodle mixture, spinach and beef mixture, repeat layering. Cover with foil. cook 35 - 40 min. Remove from oven and sprinkle fried onions over top. Return to oven cook additional 5 minutes. Let stand 5 minutes before serving. Source Pillsbury cookbooks submitted by marina
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