Stroganoff Casserole With Spinach
Jean Anderson Updates a 70's Classic
Frozen chopped spinach and pre-sliced fresh mushrooms revamp this 1970s party pleaser for the busy new millennium cook.
This recipe, from Jean Anderson' s new cookbook, "Dinners in a Dish or a Dash," is a more slender version too, with part-skim ricotta and low-fat cream cheese as ingredients.
Preheat oven to 350 degrees F. Butter shallow 2 1/2-quart casserole and set aside.
Melt 2 tablespoons butter in large, heavy skillet over moderately high heat; add beef, mushrooms, onion, garlic, marjoram, and thyme and cook, stirring and breaking up chunks of meat, until meat is no longer pink, about 10 minutes.
Reduce heat to low, add tomato sauce, and cook and stir 1 to 2 minutes. Add all remaining ingredients except noodles and Parmesan and cook, stirring, just until cream cheese melts. Taste for salt and pepper and adjust as needed. Fold in noodles.
Turn into casserole, spreading evenly, top with grated Parmesan and bake uncovered until bubbly and tipped with brown, about 20 minutes. Serve at once.