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Stroganoff Casserole with Spinach
Dinners in a Dish and/or a Dash:
Delicious Meals That Anyone Can Prepare

by Jean Anderson, 2000, William Morrow & Co.
Good Morning America


Serves six

2 tablespoons unsalted butter or margarine
1-pound lean ground beef chuck
One 8-ounce package sliced fresh white mushrooms
1 cup fresh or frozen chopped onion
(about 1 medium-large yellow onion)
1 small garlic clove, minced
1/2 teaspoon dried marjoram, crumbled
1/4 teaspoon dried thyme, crumbled
1/2 cup tomato sauce
1/2 cup part-skim ricotta cheese
Half of an 8-ounce package light cream cheese
(Neufchâtel), cut into small pieces
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
One 10-ounce package frozen chopped spinach,
thawed and drained very dry
6 ounces medium egg noodles, cooked al dente
by package directions and drained
1/2 cup freshly grated Parmesan cheese or
coarsely shredded sharp cheddar

1. Preheat oven to 350 degrees F. Butter shallow 2 1/2-quart casserole
and set aside.
2. 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.
3. Reduce heat to low, add tomato sauce, and cook and stir 1 to 2
minutes. Add all remaining ingredients except the noodles and
Parmesan and cook, stirring, just until cream cheese melts. Taste
for salt and pepper and adjust as needed. Fold in noodles.
4. Turn into casserole, spreading evenly, top with grated Parmesan
and bake uncovered until bubbly and tipped with brown, about
20 minutes. Serve at once.

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