Yield: 8 Servings
Measure | Ingredient |
---|---|
8 ounces | (4 cups) uncooked mini |
\N \N | Lasagna noodles or medium |
\N \N | Egg noodles |
1 pounds | Ground beef |
1 cup | Chopped onion |
1 cup | Garlic, minced |
1 cup | (10 oz.) cream mushroom soup |
1 \N | 4 oz. can Mushroom pcs.and |
\N \N | Stems |
1 pounds | Green Giant frozen cut leaf |
\N \N | Spinach, thawed, squeezed |
\N \N | To drain. |
1 \N | 24 oz. container or 3 cups |
\N \N | Cottage cheese |
3 \N | Eggs |
1 pack | 8 oz. soft cream cheese with |
\N \N | Chives |
1 cup | 2.8 oz. french fried onions |
Directions: Oven 350 Bake for 35-40 min.
Grease 13 x 9 in. 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 - 40 min. 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 submitted by marina Posted to MM-Recipes Digest V3 #208 Date: Fri, 2 Aug 1996 09:34:39 -0700 (MST) From: jmchee@... (Marina Cheesman)