Shelly's Recipe

Firehouse Special Casserole

Category: Casseroles - Pork

2 cans (14-1/2 ounces each) chicken broth
3 cups uncooked instant rice
4 tablespoons butter, divided
2 pounds ground beef
2 packages (12 ounces each) bulk spicy pork sausage
1 pound sliced fresh mushrooms
3 garlic cloves, minced
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (16 ounces) 4% cottage cheese
8 eggs, beaten
1 envelope onion soup mix
1 envelope leek soup mix
2 teaspoons garlic powder
1 teaspoon Creole seasoning
1/4 cup grated Parmesan cheese

In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in 2 tablespoons butter; set aside.
Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl.

In the same skillet, sauté mushrooms and garlic in remaining butter until tender; add to meat mixture. Stir in the spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture.

Divide between 2 greased 13-in. x 9-in. baking dishes; sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (10 servings each). Makes two 13x9 dishes.