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The Firehouse Special

“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

20 ServingsPrep: 45 min. Bake: 55 min.

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.

2 of 2

The Firehouse Special (continued)

Directions (continued)

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).

Nutrition 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.