BEEF AND MUSHROOM BAKE|
2 pkg. (10 or 12 oz. each)
frozen chopped spinach
1 lb. lean ground beef
1 medium onion, finely chopped
1/2 lb. fresh mushrooms,
1 c. sour cream
1 1/2 tsp. Italian herb
seasoning or 1/2 tsp. each:
oregano, basil and thyme
1/4 tsp. ground nutmeg
1 c. shredded Cheddar cheese
1 c. grated Parmesan cheese
Place spinach in wire strainer. Rinse with hot water
until thawed; then press out all the water. Set aside. Brown
the ground beef; add onion and mushrooms and cook until most of
the liquid is gone, about 5 minutes. Remove from heat, stir in
the spinach, sour cream, herbs, nutmeg and 1/2 cup of each
cheese. Turn into shallow 2 quart casserole. Sprinkle with
remaining cheese. Bake uncovered in 350 degrees oven until heated
through, about 20 minutes. Makes 6 to 8 servings.
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