Creamy Beef and Spinach over Noodles

Cookbook page105

20 min prep,  cooking time: 4 hours

I really like Beef Stroganoff so this was a hit with me.  I like to call it a "glorified beef stroganoff" because of the mushrooms and spinach and pepper jack.  I did not use low-sodium, fat-free broth; I used the regular variety.  I did not have any sour cream on hand so I used plain yogurt. It was very good.  A warning, though.  It has a lot of mushrooms.  If you're not that into them, use fewer.

What you will need:

1 pound ground chuck

1 medium onion, chopped

1 (8-ounce) package sliced fresh mushrooms

1 (10-ounce) package frozen chopped spinach, thawed

1 (14-ounce) can low-sodium, fat-free beef broth

1 (10 ¾ -ounce) can cream of mushroom soup

1 (8-ounce) container sour cream

½ teaspoon salt

¼ teaspoon pepper

1 (8-ounce) block Monterey Jack Cheese with peppers, shredded

Hot cooked egg noodles

 What to do:

• Cook first 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink; drain.
• Drain spinach well, pressing between paper towels. Combine beef mixture, spinach, broth, and next 5 ingredients in a large bowl. Spoon into a lightly greased 4-quart slow cooker. Cover and cook on LOW 4 hours. Serve over egg noodles. Makes 4 to 6 servings.