Recipe: Creamy Spinach and Beef Layered Casserole

Creamy Spinach and Beef Layered Casserole
Yield: 8 Servings

8 oz (4 cups) uncooked mini
1 lasagna noodles or medium egg noodles
1 lb ground beef
1 cup chopped onion
1 cup garlic, minced
1 cup (10 oz.) cream mushroom soup
1 (4 oz.) can mushroom pcs. and stems
1 lb green giant frozen cut leaf spinach, thawed, squeezed to drain.
1 (24 oz.) container or 3 cups cottage cheese
3 eggs
1 pk (8 oz.) soft cream cheese with chives
1 cup (2.8 oz.) french fried onions

Oven 350
Bake for 35-40 min.
Grease 13 x 9 inch baking dish.
Cook noodles to desired doneness as directed, drain.

In medium skillet, cook, ground beef, onions, and garlic. over medium-high heat until beef is browned; drain if needed. Add soup and mushroooms; 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.
Source: Pillsbury cookbooks