Beefy Spinach and Mushroom Casserole

Photo: Kristi Rimkus

Ingredients

1 pound extra lean beef, ground

1 tablespoon olive oil

1/2 cup red onion, chopped

2 cloves garlic, minced

1 tablespoon rosemary, fresh minced

1 tablespoon Worcestershire sauce

1/4 cup red wine

1 can low fat cream of mushroom soup

1 cup mushrooms, sliced

2 cups spinach

2 cups Bisquick

cup water

1/4 cup Parmesan cheese, shredded

Preparation

Preheat oven to 350.

Heat a nonstick skillet over medium heat and add oil. Then add onion and cook 3 – 4 minutes to soften. Add ground beef and cook another 5 – 6 minutes until beef is cooked through.

Add garlic, rosemary, Worcestershire sauce, wine, soup and mushrooms. Cook another 5 minutes until heated through. Add spinach, and season with salt and pepper.

Mix Bisquick and water to form a soft dough. Add water in increments to keep dough from becoming too soft. Add more water if dough is too dry. Roll dough out to the size of your casserole dish.

Spray a medium casserole dish with cooking spray and spread out beef mixture. Top with dough and sprinkle with Parmesan cheese. Bake for 20 – 30 minutes until dough is lightly browned and cooked through.