Shelly's Recipe

CAJUN FIREHOUSE CASSEROLE

Category: Casseroles - Beef

2 (14 1/2 oz) cans chicken broth
3 cups uncooked instant rice
4 tbsp butter, divided
2 lbs ground beef
2 (12 oz) pkg bulk spicy pork sausage
1 lb sliced fresh mushrooms
3 clove garlic, minced
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 cups cottage cheese
8 eggs beaten
1 envelope each onion soup mix and leek soup mix
2 tsp garlic powder
1 tsp creole seasoning
1/4 cup grated parmesan cheese

In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from heat. Let stand for 5 minutes. Stir in 2 tbsp butter; set aside.

While rice is cooking, brown beef and sausage until no longer pink; drain and transfer to a bowl.

In same skillet, saute mushrooms and garlic in remaining butter until tender; add to meat mixture. Stir in spinach and next 6 ingredients and reserved rice mixture.

Divide between 2 grease 13x9 inch baking pan s; sprinkle with cheese. Cover and bake for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through.

NOTE: This is good for a crowd. Enough for about 20 servings. When I make this, I make it the night before and use 4 small aluminum disposable 9 inch pans. Cover well and freeze 3 of them before baking and will bake the other for dinner the next night.