Shelly's Recipe

CREAMY SPINACH AND BEEF LAYERED CASSEROLE

Category: Ground

1 (8 oz) pkg uncooked mini lasagna noodles or medium egg noodles
1 lb ground beef
1 cup chopped onion
1 cup garlic, minced
1 (10 oz) cup cream mushroom soup
1 (4 oz) can mushroom pieces and stems
1 lb frozen cut leaf spinach, thawed and squeezed dry
1 (24 oz) container or 3 cups cottage cheese
3 eggs
1 (8 oz) pkg soft cream cheese with chives, room temperature
1 (2.8 oz) cup French fried onions


Preheat oven to 350. Grease 13x9 inch baking dish. Cook noodles to desired doneness as directed, drain.

In medium skillet, cook the next 3 ingredients over medium-high heat until beef is browned; drain if needed. Add soup and mushrooms; mix well.

In large bowl, combine spinach, 2 cups cottage cheese, cream 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. Bake 35-40 minutes. Remove from oven and sprinkle fried onions over top. Return to oven cook additional 5 minutes. Let stand 5 minutes before serving.