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Hi..
We had this for dinner last night and it was great....lots of different flavors going on. I only made half of the recipe because it makes two casseroles and we certainly didn't need that much! We still had over half of it left for leftovers and to share with the neighbors. My hubby is a retired firefighter and he enjoyed it. I had a little taste this morning as I was putting it into some containers and it tastes good cold too!!
Enjoy!
hugs,
peg
The Firehouse Special
"This versatile dish can be eaten for breakfast, lunch or dinner. It's great hot and cold, and tastes even better the second day. Top with salsa or sour cream or both"--Darrell F. Alford of Boise, Idaho.
2 cans (14-1/2 ounces each) chicken broth
3 cups uncooked instant rice
4 tablespoons butter, divided
2 pounds ground beef
2 packages (12 ounces each) bulk spicy pork sausage
1 pound sliced fresh mushrooms
3 garlic cloves, minced
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (16 ounces) 4% cottage cheese
8 eggs, beaten
1 envelope onion soup mix
1 envelope leek soup mix
2 teaspoons garlic powder
1 teaspoon Creole seasoning
1/4 cup grated Parmesan cheese
In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from
the heat. Let stand for 5 minutes. Stir in 2 tablespoons butter; set aside.
Meanwhile, in a large skillet, cook beef and sausage over medium heat until no
longer pink; drain. Transfer to a large bowl. In the same skillet, saute mushrooms and garlic in remaining butter until tender; add to meat mixture. Stir in the spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture. Divide between two greased 13-in. x 9-in. baking dishes; sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes.
Uncover; bake 10-15 minutes longer or until heated through.
Yield: 2 casseroles (10 servings each).
Recipe source: Taste of Home magazine, submitted by Darrell F. Alford of Boise, Idaho.
http://www.tasteofhome.com/recipes/The-Firehouse-Special
We had this for dinner last night and it was great....lots of different flavors going on. I only made half of the recipe because it makes two casseroles and we certainly didn't need that much! We still had over half of it left for leftovers and to share with the neighbors. My hubby is a retired firefighter and he enjoyed it. I had a little taste this morning as I was putting it into some containers and it tastes good cold too!!
Enjoy!
hugs,
peg
The Firehouse Special
"This versatile dish can be eaten for breakfast, lunch or dinner. It's great hot and cold, and tastes even better the second day. Top with salsa or sour cream or both"--Darrell F. Alford of Boise, Idaho.
2 cans (14-1/2 ounces each) chicken broth
3 cups uncooked instant rice
4 tablespoons butter, divided
2 pounds ground beef
2 packages (12 ounces each) bulk spicy pork sausage
1 pound sliced fresh mushrooms
3 garlic cloves, minced
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (16 ounces) 4% cottage cheese
8 eggs, beaten
1 envelope onion soup mix
1 envelope leek soup mix
2 teaspoons garlic powder
1 teaspoon Creole seasoning
1/4 cup grated Parmesan cheese
In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from
the heat. Let stand for 5 minutes. Stir in 2 tablespoons butter; set aside.
Meanwhile, in a large skillet, cook beef and sausage over medium heat until no
longer pink; drain. Transfer to a large bowl. In the same skillet, saute mushrooms and garlic in remaining butter until tender; add to meat mixture. Stir in the spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture. Divide between two greased 13-in. x 9-in. baking dishes; sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes.
Uncover; bake 10-15 minutes longer or until heated through.
Yield: 2 casseroles (10 servings each).
Recipe source: Taste of Home magazine, submitted by Darrell F. Alford of Boise, Idaho.
http://www.tasteofhome.com/recipes/The-Firehouse-Special