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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 can(s) (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 teaspoon(s) dried oregano |
2 10-oz. package(s) frozen chopped spinach, thawed and squeezed dry |
2 clove(s) garlic, minced |
1 pound(s) ground beef |
1 4-oz. can(s) mushroom stems and pieces, drained |
1 medium onion, chopped |
1/4 teaspoon(s) pepper |
1 teaspoon(s) salt |
2 cup(s) shredded part-skim mozzarella cheese, divided |
1 cup(s) sour cream |
Directions:
1. In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.
2. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
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