Stroganoff Casserole

• 2 Tbsp. unsalted butter
• 1 lb. ground chuck
• 8 oz. sliced fresh mushrooms
• 1 c. chopped onion
• 1 small clove garlic, minced
• 1/2 tsp. marjoram
• 1/4 tsp. thyme
• 1/2 c. tomato sauce
• 1/2 c. Ricotta cheese
• 4 oz. cream cheese, cut up
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 10 oz. pkg. frozen spinach, thawed and drained
• 6 oz. pkg. medium egg noodles, cooked al dente
• 1/2 c. grated Parmesan cheese

1. Preheat oven to 350u0b0. Butter shallow 2.5-quart casserole and set aside. Melt butter in large heavy skillet over moderately high heat. Add beef, mushrooms, onions, garlic, marjoram and thyme. Cook, stirring and breaking up chunks of meat about 10 minutes. Reduce heat to low; add tomato sauce. Cook and stir 1 to 2 minutes. Add all remaining ingredients except noodles and cheese. Cook, stirring until cream cheese melts. Fold in noodles. Turn into casserole dish, spreading evenly and top with cheese. Bake, uncovered, until bubbly and tipped brown, about 20 minutes.

unsalted butter, ground chuck, mushrooms, onion, clove garlic, marjoram, thyme, tomato sauce, ricotta cheese, cream cheese, salt, pepper, frozen spinach, egg noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100138 (may not work)