I recently came across a dish that I love to make and eat while looking through the Taste of Home Annual Recipes Cookbook of 2010 called "Firehouse Special".
The recipe was under a 'potluck pleaser' and therefore made two casserole dishes, however it is just me and the hubby at home--we can't eat that much of the same thing without going crazy. Although this lasts us three or four days and I look forward to every meal! So needless to say I cut all the ingredients by half, but if you want to make it for a large, LARGE crowd then just double the measurements. Here goes:
- 1 can (14.5 ounce) chicken broth
- 1 1/2 cups uncooked rice (I use brown rice)
- 2 tbsp butter, divided
- 2 pounds ground beef (it called for 1 lb of beef, and 1 lb. of sausage--not a fan of sausage so substituted another pound of beef)
- 1/2 lb sliced fresh mushrooms (I just used a pkg. of sliced baby bellas)
- 1.5 garlic cloves, minced
- 1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup cottage cheese
- 4 eggs, beaten
- 1 envelope onion soup mix
- 1 teaspoon garlic powder
- 1/2 tsp Creole Seasoning (see below if you don't have Creole Seasoning)
- 1/4 cup Parmesan cheese
Below is the method:
- In a large saucepan, bring chicken broth to a boil. Stir in rice, cover and remove from the heat. Let stand for 5 minutes, Stir in 1 tbsp. of butter; set aside.
- Meanwhile, in a large skillet, cook beef (and sausage if you choose to) over medium heat until nolonger pink; drain. Transfer to a large bowl.
- In the same skillet, saute 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.
- Put in a greased 9 x 13 inch baking dish; sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 45 minutes. Uncover, bake 10-15 minutes longer or until heated through.
Makes 10 servings
1 comment:
I made this dish for this week and it's super yummy and flavorful! Thanks for the recipe.
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