This recipe feels more like a hearty dip than an entree.
Mixing everything together gives you a thick, but tasty gravy.
The soy sauce gives the dish a great flavor, and just enough saltiness. The cheddar cheese adds the pungent taste.
The cheese blends very well with the spinach.
The mushroom soup gives the dish the sauce. Because it is creamed based, the sauce is nice and thick.
I ended up serving the dish with pumpernickel toast. It really helped to have something to pile the hamburger mixture on.
The pumpernickel was the perfect accompaniment.
HAMBURGER SPINACH CASSEROLE
1 Pound Hamburger
2 Tablespoons Fat
1 Package Frozen Spinach
1 Can Cream of Mushroom Soup
2 Tablespoons Soy Sauce
1/4 Teaspoon Pepper
1/3 Cup Grated Cheddar Cheese
1/4 Cup Grated Cheddar Cheese
3 Tablespoons Buttered Bread Crumbs
Brown hamburger in fat, then add spinach, cover and cook until spinach thaws. Stir in soup, soy sauce, pepper, and 1/3 cup cheese. Cook until cheese melts, then place in a greased 2 quart casserole. Sprinkle with remaining cheese and bread crumbs. Bake in a 400 degree oven for 10 minutes.
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