Beef Spinach Casserole

1 pound ground beef 1 medium onion, chopped 2 garlic cloves, minced 1 can (4 ounces) mushroom stems and pieces, drained 1 teaspoon salt 1 teaspoon dried basil 1/4 teaspoon pepper 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 1 cup (8 ounces) sour cream 2 cups (8 ounces) shredded mozzarella cheese, divided In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, basil and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 6 servings. Weight Watchers Points 12 per serving Comment:  This dish might not look tasty but believe me, it is!  The basil gives it a flavor that has you wanting another bite.  All of my food testers raved about it and ask that I make it again.