SPINACH FANDANGO

SPINACH FANDANGO
by Marianne
"Trust me, this one is really good-and creamy, too"

2-lbs. lean ground beef
1 large can mushrooms, drained
2 cloves garlic, crushed
2 pkgs. (1-oz.) frozen chopped spinach
1 can cream of celery soup
2 cups sour cream, room temperature
1 tsp. or more salt to taste
½ tsp. pepper
½-cup shredded mozzarella cheese
1 tsp. oregano

Brown meat in LARGE frying pan, breaking apart. Add mushroom, garlic, and oregano and stir-fry about 5 minutes. Add frozen spinach breaking apart and stirring until almost all juices have cooked away, about 10 minutes. Stir in soup, sour cream, salt and pepper. Spoon into greased 2-1/2 to 3-qt. Casserole, and scatter cheese evenly over the top. Bake, uncovered, at 350^ for 30 minutes or until bubbly.

Yield: 6 servings.

This can be made ahead of time and refrigerated until ready to bake. Cover casserole until time to bake and give it about an extra 15 minutes.
This is really so rich, you really just need a salad. This reheats very well in regular or microwave oven.