Ingredients
2 cans (14-1/2 ounces each) chicken broth3 cups uncooked instant rice4 tablespoons butter, divided2 pounds ground beef2 packages (12 ounces each) bulk spicy pork sausage1 pound sliced fresh mushrooms3 garlic cloves, minced2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry2 cups 4% cottage cheese8 large eggs, lightly beaten1 envelope onion soup mix1 envelope leek soup mix2 teaspoons garlic powder1 teaspoon Creole seasoning1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. 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.
Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl.
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.
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.
