Recipe time, y'all enjoy :)

I am going to share a very tasy little recipe today!  This was just something that I came up with one night.  Everyone was hungry, I had 2 steaks thawed out and that wasn't enough for all 5 of us, so I had to make it stretch to feed the whole crew. That is usally how most of the recipes I come up with are created, out of necessity.  There have been times that I have stretched one chicken over 3 meals. lol  Seriously, you would be amazed!  lol Chicken and dumplins, chicken and broccoli casserole, chicken noodle soup, chicken pot pie........and this is my motto

" If you have a can of cream of mushroom or cream of chicken soup, you have a meal!"  Here in the south we believe in some cream of something soup!

Creamy Spinach and Steak Baked Pasta

2 TBLS Olive oil

1 lb. Sirloin steak, season with garlic salt, lemon pepper and Worcestershire on both sides

8 oz. sliced mushrooms

1/2 tsp. garlic salt

1/4 tsp. black pepper

2 cans cream mushroom soup

½ cup half and half (you can use milk)

1 TBLS Worcestershire

4 oz. cream cheese

1 cup parmesan cheese, grated

1/2 cup roasted red pepper, sliced (from jar)

9oz.pkg frozen spinach, thawed and squeezed dry

10-12 oz. of cooked pasta, spaghetti or something similar

Additional ½ cup parmesan

Preheat oven to 350.  Cut steak into bite size pieces and brown in heated olive oil for about 8 minutes on med-high, in large skillet.  Add sliced mushrooms, garlic salt, black pepper and cook for about 5-6 more minutes.  Turn heat to med-low and add mushroom soup, 1/2 and 1/2, Worcestershire and cheeses. Simmer for about 10 more minutes until cheeses are melted and meat is tender.  Add spinach and sliced roasted red peppers.  Stir mixture well and add the pasta to pan.  Pour into 9x13 casserole dish and bake covered with foil for 20 minutes.  Top with 1/2 cup grated parmesan cheese and bake an additional 10-15 minutes.

 Y'all enjoy!!