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Spinach Fandango

by on June 28, 2011 in Casseroles, Main Courses June 28, 2011 CasserolesMain Courses
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Level: Easy

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Description

Easy casserole that can be made in advance and freezes well. Great for giving to others.

Ingredients

  • 1 pound Ground Beef
  • 2 whole Large Onions, Chopped
  • ½ teaspoons Garlic Powder
  • 1 teaspoon Oregano
  • 1 pound Fresh Mushrooms, Chopped
  • 4 packages (10 Oz. Package) Frozen Chopped Spinach, Thawed
  • 2 cans (10.75 Oz. Can) Cream Of Celery Soup
  • 16 ounces, fluid Sour Cream
  • 1 cup Minute Rice (cooked)
  • 8 ounces, weight Monterey Jack Cheese

Preparation

Preheat oven to 350ºF. Use a 9×13 greased casserole dish or split this into 2 dishes.

Brown meat and onions. Add garlic powder and oregano.

Brown mushrooms separately. Squeeze all water out of the thawed spinach, then add spinach, soup, sour cream, rice and mushrooms to the meat and onions in a large casserole dish. Cover with Monterey jack shredded cheese. (Use as much or as little cheese as you want.)

Bake for 30 minutes. Freezes very well.

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