Beefy Spinach Casserole

Serves 6-8

1 lb. ground beef
1 medium onion, chopped
2 garlic cloves, minced
4 oz. can mushrooms, drained
1 t. salt
1 t. dried oregano
1/4 t. pepper
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
2 c. shredded mozzarella cheese, divided

Brown beef, onion, and garlic; drain. Stir in remaining ingredients, reserving half the cheese. Place in a greased 2 quart casserole dish and bake for 15 minutes at 350 degrees. Sprinkle with remaining cheese and bake 5 minutes longer.

Recipes notes: I often make a thick white sauce using flour and the juice from the canned mushrooms to use in place of the cream of mushroom soup. I also will sometimes use my own homegrown spinach or Swiss chard in place of the packaged spinach, or garlic or onion powder in place of their fresh counterparts. And I usually forget to save out half the cheese and end up mixing it all in at one time. This recipe is pretty forgiving and always tastes delicious. Whenever I eat this, I think of the children's book DW The Picky Eater and imagine this is what the "spinach pie" she was served might have tasted like. I've even thought I'd like to try making it in a pie crust some time.

As a child my family's menu consisted of two choices:  take it or leave it.  ~Buddy Hackett