| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Italian |
Microwave, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/2 |
lb |
Italian sausage – bulk; remove casing |
| 1 |
|
Whole clove garlic; minced |
| 1 |
md |
Onion; chopped |
| 1 |
tb |
Parsley |
| 1 |
ts |
Oregano; crush with parsley |
|
|
Before adding |
| 2 |
pk |
Chopped spinach; thawed and very well drained |
| 1/2 |
lb |
Mushrooms; sliced thin |
|
|
Salt and pepper |
| 1 |
cn |
Cream of celery soup |
| 1 |
c |
Sour cream |
| 3 |
sl |
Jack cheese |
INSTRUCTIONS
Mix ground beef and sausage in a 2 quart casserole. Microwave at high
(100%) until meat loses its pink color, 6 to 7 minutes, stirring once to
breakup meat. Add garlic and onion. Microwave at high (100%) 2 minutes,
Drain off fat. Add oregano, parsley and spinach. Mix well. Add salt and
pepper to taste. Cover with wax paper. Microwave at high (100%) 9 to 10
minutes. Stir in soup and sour cream. Cover with wax paper. Microwave at
medium high (70%) until sauce bubbles, 7 to 8 minutes Top with strips of
cheese. Microwave, uncovered, at medium high (70%) until cheese melts, 1
1/2 to 2 minutes. Makes 5 or 6 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 219 by "Diane Geary"
<diane@keyway.net> on Nov 8, 1997
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