The Firehouse Special

• 2 cans (14-1/2 ounces each) chicken broth
• 3 cups uncooked instant rice
• 4 tablespoons butter, divided
• 2 pounds ground beef
• 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 4% cottage cheese
• 8 large 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

1. Preheat oven to 350u0b0. In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Stir in 2 tablespoons butter; set aside.
2. Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl.
3. In same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add to meat mixture. Stir in spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture.
4. Divide between two greased 13x9-in. baking dishes; sprinkle with cheese. Cover and bake 45 minutes. Uncover; bake 10-15 minutes longer or until heated through.

chicken broth, rice, butter, ground beef, pork sausage, mushrooms, garlic, spinach, cottage cheese, eggs, onion soup, leek soup mix, garlic, creole seasoning, parmesan cheese

Taken from www.tasteofhome.com/recipes/the-firehouse-special/ (may not work)