"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spinach Fandango Recipe

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This recipe for Spinach Fandango, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Sunday, May 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground beef
1 lg. onion, chopped
2 cloves garlic, minced
1 (7-oz.) can diced green chilies
4 oz. sliced mushrooms
6 oz. sliced ripe olives
1 c. raw converted rice
1 can cream of celery soup
1 c. sour cream
3 eggs, beaten
2 (12-oz.) pkgs. chopped spinach
8 oz. grated Cheddar cheese
4 oz. grated fresh Romano cheese
4 oz. grated Jack cheese
1 tsp. each seasoned salt and leaf oregano
1/2 t. cumin
Mozzarella cheese, slices

Directions:
Directions:
Brown ground beef until color changes, then pour into casserole.
In the same pan, saute the onion and garlic; add to the casserole along with the chilies, mushrooms, olives, rice, soup, sour cream, beaten eggs, spinach, cheeses and seasonings. Stir gently to distribute rice through-out other ingredients. Cover; bake at 350 until rice is done, 45 to 60 minutes.
Cover mixture with sliced Mozzarella. Return to oven 5 minutes longer. Makes 6 to 8 servings.

 

 

 

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