Creamy Spinach and Beef Layered Casserole

A creamy lasagna made with beef and spinach is a perfect casserole for a hearty dinner. MORE+ LESS-

By Pillsbury Kitchens

Updated September 2, 2010

Ingredients

oz. (4 cups) uncooked mini-lasagna noodles (mafalda) or medium egg noodles

lb. ground beef

cup chopped onions

garlic clove, minced

(10 3/4-oz.) can condensed cream of mushroom soup

(4-oz.) can mushroom pieces and stems

(1-lb.) pkg. frozen cut leaf spinach, thawed squeezed to drain*

(24-oz.) container (3 cups) cottage cheese

eggs

(8-oz.) container soft cream cheese with chives

(2.8-oz.) can french fried onions

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1

Grease 13x9-inch (3-quart) baking dish. Cook noodles to desired doneness as directed on package. Drain.
2

Meanwhile, in medium skillet, cook ground beef, onions and garlic over medium-high heat until beef is thoroughly cooked. Drain, if necessary. Add soup and mushrooms; mix well.
3

In large bowl, combine spinach, 2 cups of the cottage cheese and 2 of the eggs; mix well. In another large bowl, combine cooked noodles, remaining 1 cup cottage cheese, soft cream cheese and remaining egg; toss gently.
4

Heat oven to 350°F. In greased dish, layer 1/2 each of the noodle mixture, spinach mixture and beef mixture; repeat layers. Cover with foil.**
5

Bake at 350°F. for 35 to 40 minutes or until thoroughly heated. Uncover; sprinkle with french-fried onions. Bake an additional 3 minutes. Let stand 5 minutes before serving.

Prepare recipe as directed above except omit french-fried onions; do not bake. Cover with foil; freeze. When ready top use, do not thaw; bake, covered, at 350° F. for 1 hour. Uncover; bake an additional 45 to 50 minutes or until mixture is thoroughly heated. Sprinkle with french-fried onions; bake an additional 3 minutes.