Monday, April 5, 2010

Florentine casserole

Florentine Casserole

Prep: 30 min
Baking time: 15-20 min, 30-45 if refrigerated, 1.5-2 hr if frozen
Baking temp 350, 300 if frozen

1 lb burger substitute
1 med onion, chopped
1/4 lb fresh mushrooms, sliced
1 clove garlic, minced
1 tsp oregano
1 tsp salt
1/4 tsp pepper
2 TBS all-purpose flour
1 cup veggie beef broth (McKay's)
1 cup sour cream
1 pkg 10 oz frozen chopped spinach, cooked and drained
4 oz Mozz or Jack cheese

Brown the burger, onion, mushroom, garlic, and oregano in EVOO over med-high heat. Add salt and pepper. Stir in flour. Add broth and cook til thickened. Stir in sour cream. Add drained spinach. Pour mixture into 2 qt casserole. Sprinkle cheese on top. Bake 350 for 15 -20 minutes or until heated through. For 8 servings, double the ingredients but use only 1 2/3 c broth.

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