Greek Treat Steak Casserole
- 7 Philly Gourmet® Sandwich Steaks
- 1 medium onion, chopped
- 3/4 tsp. ground cinnamon
- 1/2 tsp. pepper
- 1 1/2 cups tomato juice
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup grated parmesan cheese
- 1 egg, slightly beaten
- 3 cups cooked pasta of your choice (about 1 1/2 cups dry)
- 1 small pkg. frozen spinach
Place spinach in the microwave and heat until thawed but not cooked. Drain and put to the side.
Cook and drain pasta according to package directions. Set aside and add a little olive oil to keep from sticking.
Preheat oven to 350° F.
In a large skillet over medium-high heat, cook the steaks until no longer pink, breaking up as you cook them. Drain grease, add onions, cinnamon and pepper, and cook on medium heat until onions are tender.
Stir in tomato juice and heat to boiling. Reduce heat to low and cook for 5 minutes. Then spoon into a greased 8” x 8” baking dish. Take the thawed spinach and place over the beef mixture.
In a medium bowl, combine the soup, milk, cheese and egg. Add pasta and stir to coat. Spoon over beef mixture. Bake for 30 minutes or until hot and bubbly and the center is set. Let stand for 10 minutes before serving to let everything set. Garnish with more cheese, fresh diced tomato or olives.