Stroganoff Casserole With Spinach
6 oz. medium egg noodles, cooked
10-oz. package frozen chopped spinach
2 T. unsalted butter or margarine
8-oz. package fresh sliced white mushrooms
1 lb. lean ground beef chuck
1 C. fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 small clove of garlic, minced
1/2 t. dried marjoram
1/4 t. dried thyme
1/2 C. tomato sauce
1/2 C. part-skim ricotta cheese
Half an 8-oz. brick of cream cheese
Salt and pepper, to taste
1/2 C. freshly grated Parmesan cheese or coarsely shredded Cheddar
Preheat oven to 350 degrees. Butter shallow 2 1/2-quart casserole dish (about 12 x 8 inches) and set aside.
Prepare noodles according to package directions; drain well. Start thawing frozen spinach in microwave.
Meanwhile, melt butter in large, heavy skillet over moderately high heat; add mushrooms, ground beef, onion, garlic, marjoram and thyme. Cook, stirring and breaking up chunks of meat, until meat is no longer pink, about 10 minutes.
Reduce heat to low, stir in tomato sauce and cook 1-2 minutes. Add ricotta cheese, cream cheese and spinach (squeezed of all moisture) and cook, stirring, just until cream cheese melts. Add salt and pepper, to taste. Fold in cooked noodles.
Spread evenly in casserole dish and sprinkle with Parmesan or Cheddar. Bake, uncovered, until bubbly, about 20-30 minutes. Serve at once.
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