2 tablespoons vegetable oil
1½ to 2 pounds ground chuck
1 medium onion, chopped
1 teaspoon oregano
2 packages frozen chopped spinach, thawed and squeezed dry
2 small cans mushroom pieces, drained
Salt and pepper
1 can condensed cream of celery soup
1 cup sour cream
7 slices Monterey Jack cheese
1. Preheat oven to 350 degrees.
2. Heat oil in a large skillet over medium heat; add beef, onion, and oregano and cook until meat
is browned thoroughly. Pour off excess grease.
3. Add spinach and mushrooms to skillet; season with salt and pepper and stir well. Mix in soup and sour
cream. Pour into 9 x 13 inch casserole.
4. Cover with cheese slices then bake, uncovered, for 20 to 30 minutes.