Thursday, March 22, 2012


I'm a big fan of trying to cook everything from scratch, but I'm no food snob.  There are some nights when you just need a quick fix, when the grocery store seems too far away, and when something creamy and cheesy is the only thing that will satisfy hungry mouths. So it's always a good idea to keep some canned soups, frozen veggies, and a big bag of onions on hand. With a few basics, you can throw together a great meal in no time.

Today's recipe is based on a recipe from one of the first editions of the Best of Bridge cookbooks. It's a bit on the fatty side, but it's hearty and tasty and definitely a great option for the boonies cook.  Everything in it is easy to find in any grocery store and stores well at home, so you can whip this up on one of those nights when you haven't been shopping for two weeks and your fridge looks like it was burgled overnight.

Start with a pound of ground meat (as in most recipes like this, the meat you choose is interchangeable with whatever you have in the house). Brown the meat in a large pot, and drain off the excess fat.

Add a chopped onion, 2 c. sliced mushrooms (optional - my hubby looooves mushrooms) and 2 or 3 minced cloves of garlic and saute until the onions are translucent and the mushrooms are soft.

Add about 2 tsp. dried oregano, 1 tsp dried basil, salt and pepper.

Dump in one can of condensed cream of mushroom soup and 1 c. low fat sour cream.  Stir to mix.

Add one package of frozen spinach (thawed and drained), and mix to incorporate.

Pour the whole mixture into a large casserole, and grate mozzarella cheese over the top.  Place in the oven at 350F and bake for about 20 minutes until the cheese is melted and starts to turn golden.

Serve over rice or egg noodles. 

Here is your ingredient list:


1 lb ground meat
1 onion, chopped
2 c. mushrooms, sliced (optional)
2-3 cloves garlic, minced
2 tsp. oregano
1 tsp. basil
salt and pepper to taste
1 can cream of mushroom soup
1 c. low fat sour cream
1 package frozen spinach
1 c. (approximately) of shredded mozzarella cheese

1 comment:

  1. This yummy recipe is very close to something I used to cook before learning that mushroom soup had gluten/wheat in it. let me know if you every find a gluten free mushroom soup?
    working on the modern blocks this weekend!