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Beef Florentine Casserole PDF Print E-mail
(3 votes, average 4.33 out of 5)
Thursday, 18 March 2010 00:00

Printable Recipe

1 lb lean ground beef
1 tablespoon olive oil
1/2 cup chopped onion
4 oz fresh mushrooms, sliced
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 cup beef broth
2 tablespoons cornstarch
1 cup sour cream
1 (10 oz) package frozen chopped spinach, thawed and well drained
4 slices mozzarella cheese

Preheat oven to 350°F.
Brown ground beef in a large skillet until no longer pink.  Drain and remove meat from pan into a bowl.  Set aside.
Using the same skillet saute onions, mushrooms and garlic in olive oil until tender about 2-3 minutes.
Add meat back into the pan.  Add oregano, salt and pepper.
Mix cornstarch with beef broth until smooth.   Pour broth into pan.  Cook until mixture thickens, stirring frequently.  Add sour cream and stir until well combined.  Stir in spinach.
Transfer mixture to a 1½ quart casserole dish.
Cut mozzarella slices into strips and place on top of the meat mixture crisscrossing the strips to create a lattice pattern. 
Bake for 15-20 minutes until casserole is heated through and cheese is melted.

Serves 3-4

Based on a recipe from the Bowling Green Church of God community cookbook.

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