I found this recipe in an old Taste of Home magazine. I made a few changes and it’s now a go to potluck recipe for social events. I’ve made several changes starting with halving the recipe. The original was truly made to feed a firehouse!! I use beech mushrooms because they have subtle nutty flavor.
THE FIREHOUSE SPECIAL adapted from Taste of Home
1 1/2 cups homemade chicken broth
1 1/2 cups uncooked instant rice
1 + 1 tablespoons butter
1 pounds ground beef
3/4 pound spicy pork sausage
1 pound sliced FRESH beech mushrooms
1-2 garlic cloves, FINELY minced
10 ounces package frozen chopped spinach, thawed and squeezed REALLY dry
8 ounces 4% cottage cheese
4 LARGE eggs, beaten
1 envelope onion soup mix
1 teaspoon garlic powder
1 teaspoon Creole seasoning
FRESH ground sea salt and black pepper, to taste
1/4 cup FRESH grated Parmesan cheese
- 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 1 tablespoon butter and set aside.
- In a large skillet, cook beef and sausage over medium heat until no longer pink; drain well and set meat aside.
- Using the same skillet, saute’ mushrooms and garlic in remaining butter until tender.
- Return meat mixture to skillet.
- Stir in the spinach, cottage cheese, eggs, soup mix, garlic powder, Creole seasoning and reserved rice mixture.
- Spoon mixture into a greased 13 x 9 inch baking dish.
- Sprinkle with Parmesan cheese.
- Cover and bake at 350° for 45 minutes.
- Uncover and bake 10-15 minutes longer or until completely heated through and cheese is melted.
