Recipe By : Pillsbury Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Mini lasagna noodles (4 c) --
- uncooked -OR-
8 oz Medium egg noodles
1 lb Ground beef
1 c Onion -- chopped
1 c Garlic -- minced
10 oz Can cream mushroom soup (1 c)
4 oz Can mushroom stems and pieces
1 lb frozen cut leaf spinach --
- thawed, squeezed
24 oz Cottage cheese
3 Eggs
8 oz Soft chive cream cheese
2 3/4 oz French fried onions
Preheat oven to 350 F.
Grease 13x9" 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 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. Cook 35 to 40 minutes.
Remove from oven and sprinkle fried onions over top. Return to oven
cook additional 5 minutes. Let stand 5 minutes before serving.
