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The Firehouse Special Recipe

The Firehouse Special Recipe photo by Taste of Home

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“This versatile dish can be eaten for breakfast, lunch or dinner. It's great hot and cold, and it tastes even better the second day. Top with salsa or sour cream or both.” —Darrell F Alvord, Boise, Idaho

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The Firehouse Special Recipe

Prep: 45 min. Bake: 55 min.

Yield: 20 Servings

45 55 100

Ingredients

2 cans (14-1/2 ounces each) chicken broth
3 cups uncooked instant rice
4 tablespoons butter, divided
2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 packages (12 ounces each) bulk spicy pork sausage
1 pound sliced fresh mushrooms
3 garlic cloves, minced
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (16 ounces) 4% cottage cheese
8 eggs, lightly beaten
1 envelope onion soup mix
1 envelope leek soup mix
2 teaspoons garlic powder
1 teaspoon Creole seasoning
1/4 cup grated Parmesan cheese

Directions

In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in 2 tablespoons butter; set aside.
Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl.
In the same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add to meat mixture. Stir in the spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture.
Divide between two greased 13-in. x 9-in. baking dishes; sprinkle with cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (10 servings each).

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 cup equals 315 calories, 17 g fat (7 g saturated fat), 136 mg cholesterol, 787 mg sodium, 19 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as The Firehouse Special in Taste of Home April/May 2009, p20

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Reviews for The Firehouse Special

The Firehouse Special

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Reviewed on Mar. 12, 2013 by Kasha

Havent made this for a while, but still good!

Reviewed on Oct. 14, 2011 by mousefullhouse

This recipe was awesome. It's a great meal to put in the freezer and bake when you don't feel like making dinner.

Our whole family loved it and with five kids that's not always easy.

We make it quite often and I highly recommend it.

Reviewed on Sep. 09, 2010 by Sugarsugar

The casserole itself was easy, just had an issue w/the amount of "soup mixes", 2 pkgs made it WAY too salty (and we all know, you can add salt to a dish after it's cooked & you know how it tastes, but you can't go back afterwards & take salt AWAY!) Will not add the 2nd packet of soup mix if I make again.

Reviewed on Jan. 16, 2010 by AFMAMA

Although this tasted OK, I think it took way to long to prepare and had too many ingredients which made it costly. You can get the same results by adding extras to a box of flavored rice for a quick tasty hot dish at little cost. Sorry.

Reviewed on Jan. 14, 2010 by kenkimron

First time I made it I cut it in half because I didn't know if we would like it. We loved it, so next time I make it I will make the full recipe. The only thing I will do differently is double the mushrooms and add a can or two of seasoned black beans. It was sooo good!

Reviewed on Oct. 27, 2009 by cloreep

This is fast becoming a family favorite. My 12-year-old son asks for it every week!

Reviewed on Jul. 22, 2009 by Kasha

great

Reviewed on Apr. 08, 2009 by Sheri Dye

My family enjoyed this casserole and it will definitely be in the "favorites" file. I plan to add sweet red peppers next time because it will improve the presentation as well as add flavor. However, it's good just the way it is.