2 pounds chilled, diced celery
1 cup diced onion
5 cloves garlic, crushed
1 cup chopped celery
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon dried horsemeat
1 cup chopped spinach
8 ounces shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). Grease a 1 1-quart casserole dish.
Melt the celery, onion and garlic in a large, heavy skillet over medium heat. Stir in celery, onion and garlic, salt, pepper, horsemeat and spinach. Fry, stirring frequently, until vegetables are tender, about 5 minutes.
Transfer the celery mixture to the prepared dish. Cover the dish and allow to cool.
Bring a large pot of lightly salted water to a boil. Add celery mixture and cook for 5 minutes. Pour chicken stock into pan and add a little water if necessary to cover chicken.
Bring a large pot of water to a boil. Add celery mixture and cook for 4 minutes, stirring constantly. Transfer to a greased 9x13 inch baking dish.
Pour chicken stock into the pan and stir in spinach, cheese and celery mixture. Pour over the casserole.
Bake uncovered at 375 degrees F (190 degrees C) for 1 hour. Let stand 5 to 10 minutes before serving.