Straight from the family recipe box! A cozy, hearty ground beef and spinach casserole with fresh mushrooms and melty jack cheese. You call it what you want, we call it Spinach Fandango.
A Retro Recipe
I don't know the exact lineage of this retro cheese-topped casserole.
The recipe card for "Spinach Fandango" is in my Nana's handwriting and it was the dish I frequently requested for my birthday dinners as a kid. It's like if spinach dip married a cozy ground beef casserole.
Did you grow up with this one? A quick Google search tells me a lot of people from the Midwest did.
Making Substitutions for Ground Beef and Spinach Casserole
I've slightly modified Nana's original recipe to add a bit more flavor while keeping the classic taste intact.
Key Updates:
- Fresh mushrooms instead of canned (button, bella, or crimini all work great)
- Extra garlic for depth
- More cheese (because who doesn't love extra cheese?)
Easy Substitutions
Feel free to change up the recipe based on your preferences:
- Not into mushrooms? Skip 'em altogether or sub in diced zucchini
- Greek yogurt can be used in place of sour cream
- Ground turkey, chicken or plant based crumbles work just as well as ground beef
- Brown rice, cauliflower rice or quinoa can be used instead of white rice. Get the details for the cauliflower version further down the page.
- Pepper jack, mozzarella or cheddar in place of Monterey Jack
One thing I don't substitute? The cream of mushroom soup. Yes, I'm a certified health coach, and I believe healthy eating includes room for all foods. Especially the ones that make a recipe taste like home. I tried making an alternative version without it, but it's just not as magical. Good news, this recipe, is still blood sugar-friendly! I've got the CGM data below to prove it.
Step by Step Instructions
I like to prep out all the ingredients to start so the rest of the recipe comes together in a snap.
Step 1: Brown the Beef with Mushrooms and Onions
Sautรฉ the beef in a large skillet over medium-high heat. Once browned, add the diced onion and mushrooms and continue to sautรฉ, stirring occasionally until the onions are softened and fragrant (about 5 to 7 minutes).
Step 2: Add the Spinach, Garlic, Salt, Herbs and Rice
Add the drained cooked spinach (be sure itโs well drained), garlic, salt, herbs and cooked rice to the mix.
Step 3: Make the Cream
Combine the sour cream with the cream of mushroom soup and mix.
Step 4: Add the Cream to the Mix
Add the cream mixture to the pot with the spinach mixture along with half of the cheese and fold it together until fully mixed.
Step 5: Transfer to a Dish
Transfer the mixture to a 9 x 13 casserole dish and smooth out the top.
Step 6: Sprinkle Cheese on Top
Sprinkle the remaining shredded cheese on top, then cover the casserole with foil.
Step 7: Bake and Serve
Bake the covered casserole at 350F for 25 minutes, then remove the foil and bake for another 15 minutes so that top gets nice and melty. If you need more browning at the end, turn the broiler to high and broil for 2 to 3 minutes.
Let it rest for 5 minutes after it's baked and enjoy!
Tips!
- Shred your own cheese if you want that melty magic. Pre-shredded is treated with potato starch to prevent clumping, but it affects the meltability factor.
- Be sure to fully strain the liquid from the cooked frozen spinach before adding it to the meat mixture. Straining the water ensures you won't have a watery casserole in the end.
Make It Even Lower Carb
This dish can easily be made low-carb friendly by substituting the rice with riced cauliflower. I did a side by side comparison of the version with regular rice vs with cauliflower and Mr. Simon actually preferred the cauliflower!
I used one 10oz package of frozen riced cauliflower and cooked it according to the package directions. Then, I pressed it up against the side of the bowl to remove the excess water and strained off that liquid. Again, just like with the spinach, I didn't want a watery consistency to the final casserole. Otherwise, the recipe is the exact same.
Hot Outta the Oven
Nothing makes me happier than pulling a hot casserole, bubbly with crispy melty cheese on top! I mean, how can you resist?!
I do recommend giving it a couple minutes to cool down after it comes out of the oven. Letting it cool about five minutes allows the filling to bind together so that when you slice it up, it comes out in nice squares.
Joanie's Balanced Bites: Eating for Energy
This recipe is already set up for blood sugar success thanks to a balanced combination of protein, fiber, and fat. You can see my blood sugar data from my CGM (Continuous Glucose Monitor) after having this casserole for lunch. It was the regular version with white rice.
I ate it at around 1:30pm and you can see a nice normal curve taking me up to 97mg/DL and slowly back down to baseline within two hours. That's balanced energy at its finest!
Browse more โก๏ธ Blood Sugar-Friendly Recipes
More Favorite Family Recipes
- Cottage Cheese Pizza Crust
- Sourdough Discard English Muffins
- Meatball Marinara
- Creamy Chicken Noodle Casserole
- Sourdough Banana Bread
- Homemade Original Caesar Salad
Cheesy Spinach and Ground Beef Casserole Recipe
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 servings
- Category: main dish
- Method: oven
- Cuisine: American
Description
A cozy, hearty spinach and beef casserole with fresh mushrooms and melty jack cheese. You call it what you want, we call it Spinach Fandango.
Ingredients
- 1 lb ground beef (80/20 or leaner)
- 1 medium onion, diced
- 8 oz fresh button mushrooms, chopped
- 2 - 12oz packages of frozen spinach, cooked and all the water fully drained *see note
- 2 cloves garlic, minced or fine grated
- 1 tsp dried oregano or Italian seasoning
- 2 tsp salt
- ยฝ cup uncooked long grain white rice (or rice of your choice) prepared according to package directions (makes approximately 1 cup cooked rice)
- 1 cup sour cream
- 1 10.5oz can condensed cream of mushroom soup (or cream of celery)
- 4 cups (16 oz) shredded Monterey Jack Cheese
Instructions
- Preheat oven to 350F.
- In a large skillet or dutch oven, cook the ground beef over medium high heat until browned, then add in the diced onion and chopped mushrooms and continue to cook until the onions are soft and fragrant, about 5 to 7 minutes.
- Microwave the frozen spinach to defrost it. I microwaved it in a microwave-safe bowl for 4 minutes. Then, remove from the microwave and over the sink, press the spinach up against the sides of the bowl to extract excess liquid and drain off the liquid. You can also use cheesecloth or a sieve if you prefer.
- Once the spinach is fully strained, add it to the browned beef mixture with the garlic, oregano, salt and cooked rice and mix well.
- In a medium bowl, combine the sour cream and cream of mushroom soup and mix fully then fold it into the spinach and beef mixture with half of the shredded Monterey Jack cheese (2 cups), then transfer the mixture to a 9 x 13 inch casserole dish and smooth the top.
- Sprinkle remaining shredded Monterey Jack Cheese evenly over the top of the casserole and cover the whole dish with aluminum foil.
- Bake at 350F for 25 minutes then remove the foil and bake for another 15 minutes until the top is melty and bubbly. If you want more browning, turn on the broil setting to High and broil for 2 to 3 minutes.
- Allow to rest for 5 minutes after removing from the oven before slicing and enjoy!
Notes
Make it even lower carb: Substitute one 10oz package of frozen riced cauliflower for the rice and cook it according to the package directions. Then, press it up against the side of the bowl to remove the excess water and strain off that liquid.
You can use leftover rice. ยฝ cup uncooked white rice yields approximately 1 cup cooked rice.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3.2 g
- Sodium: 310.5 mg
- Fat: 16.8 g
- Carbohydrates: 9.1 g
- Fiber: 2.4 g
- Protein: 26.7 g
- Cholesterol: 72.7 mg
vurtil opmer says
Iโm not that much of a online reader to be honest but your sites really nice, keep it up! I'll go ahead and bookmark your site to come back later. All the best
Leigh-Anne says
This looks delicious! Iโve followed your YouTube channel but have never checked out your recipes before. Looking forward to trying this!
Joanie Simon says
Thanks for stopping by! New YouTube videos coming soon <3
Kaitlyn says
Hello!! Iโm wondering if youโve ever frozen this casserole before. If so, any tips? Weโre trying this recipe tomorrow and hoping to make one & freeze one.
Thank you!!
Joanie Simon says
Yep! If you plan to freeze a whole tray, take it to the step where you sprinkle the cheese on top, but don't follow through with baking, freeze it with the cheese un-melted. Melted cheese doesn't generally hold up well in the freezer and usually won't re-heat well.
Ashleigh says
If I use fresh spinach should I cook it first and then add to beef or could I add it after washing?
Joanie Simon says
Good question! I've never prepared it with fresh so I can't say for certain, but if I was going to attempt it, I'd cook the spinach down first and then add it to the beef. If you do go with fresh, let me know how it turns out!
Ashleigh says
Thank you! I actually made it tonight and cooked the spinach down first. If using fresh you will need 10+ ounces but it was fantastic! Thank you so much!!
Joanie Simon says
That's awesome to know! Glad it was a hit <3
Joanna says
Thanks for the info! I am using fresh spinach and was hoping to see if anyone substituted!!!
Ashley says
I used fresh spinach and I just waited until the beef was browned and threw it in for a couple minutes, just long enough to make it wilted. Turned out great ๐
JGHPGH says
I did the same. I cooked the beef mixture and after it was browned, threw in a 9 oz bag of spinach and cooked till wilted. Next time I think Iโd chop it up a bit.
Paula says
Tried your recipe today for dinner it turned out awesome thank you so much.
Joanie Simon says
So glad to hear! It's definitely a personal favorite <3
Marianne says
Made this today. Followed the recipe exactly but it was very bland. Seems like something is missing.
Judy Scudder says
I agree with you. I think that I might add a bell pepper and garlic power.
Rhonda Addington says
Made this for one of my Ladies meetings and everyone loved it. Was wondering if you have ever substituted
Rhonda Addington says
Was wondering if you ever substituted chicken firvthe ground beef? What other changes would need to be made. Don't want to use pasta.
Joanie Simon says
Hi Rhonda, I've never done any substitutions on this recipe other than the swapping of cauliflower for rice. But, I bet ground chicken could be good too. I don't think any changes would need to be made because of it since it's not altering the moisture in the dish. If you try it out let me know!
Linda Avery says
I love spinach! And beef!! This is amazing! I used a salad spinner to get the moisture out of my spinach. Thanks for sharing.
Tammy says
This was pretty close to what I was looking for - I had spinach & mushrooms that needed using. I added a couple teaspoons of cornstarch (it seemed wet - I didn't put too much effort into squeezing my spinach) and added a bit of parmesan cheese & a chopped tomato before adding the cheese.
Julie v.J. says
This was so delicious! I was looking for something that I could call semi-healthy involving ground beef and spinach and this checked the box! I'm always guilty of overdoing it with the cheese, but that's a me problem ๐ Consistency was perfect and flavor was great! I'm normally a one-and-done with casserole servings, but with this bad-boy I went back for round 2 and so did the hubby. Also, I immediately sent this to my farm-to-table farmer best friend as she has a fridge full of ground deer meat at home and needs creative solutions to work through that. This will definetly be going on my short list for go-to meals for family and potluck events. Thanks for sharing your grandma's Fandango. She continues to permeate 2022 with her delicious meals! I'm grateful for that as tonight, she saved my dinner dilemma!
Helen says
I used cream of mushroom soup and fresh spinach!
Lisa says
I have made this several time and itโs delish! I used fresh spinach and added to the beef until wilted. Big hit in this house as itโs on my dinner rotation. Yummm๐
Jane Simmons says
Question: making this today and am confused re the oregano. It appears twice in the instructions but I only see 1 tsp listed in the ingredient list. Do I use 1 tsp twice? Thanks! Looking forward to having this for dinner tonight.
Betmavera giriล says
Your words have the power to create positive change. Thank you for sharing your wisdom and motivating us all to reach for our best selves
Cris says
I loved the recipe! However, I tweaked it a little bit. I added carrots and broccoli. I chopped the carrots and broccoli florets finely. Then I precook. Once cooked I added the onions and then mushrooms. I cooked the meat separately. I also used fresh not frozen spinach. I microwaved a fresh bag of spinach for 2 minutes. Then chopped the leaves and added to the mixer. I think I will be reducing the sour cream and cream in the future and adding feta to the the mixer. This recipe is so versatile. It can be tweaked in so many ways.
Joanie Simon says
Love all these fun tweaks Cris! As a fan of feta I'm obsessed with this idea! I'll have to try it.
Lisa says
I found it to be a bit bland, so I added dry ranch seasoning packet to the beef and spinach mixture and added some to the rice mixture before combining.๐คทโโ๏ธ
Joanie Simon says
Nice! Definitely a great recipe for making it your own <3
Jon says
I made this for my momโs birthday because she is getting older, works a ton and hardly cooks anymore. Figured this would be an easy thing to heat up for her to eat. I was excited for this recipe but it was extremely bland. I also had to add in another half pound of ground beef so it didnโt feel like you were just eating a mushy amalgamation of rice and spinach. I donโt know if my taste buds are fried or what but this needs way more seasoning.
Hillary says
I think the whole concept is great except I also felt it was bland.
added more flavors to the milk and sour cream like garlic powder and a little bit of onion powder smoked paprika and I also was confused about how much oregano went into it because you called for the oregano to go in the meat and you also called for the oregano to go into the sour cream mixture but didn't tell us how much each because the measurements would make any sense.
all in all it's a good base so thank you.
Joanie Simon says
Thanks for the feedback Hillary! I'll be sure to revise the recipe with the proper oregano amounts. Thanks for catching that!
Marina says
This sounds delicious! Wanting to make this recipe, but needed to clarify that the rice is raw? or is it cooked?
Aria says
I cooked the rice first, then added it in. Turned out great.
I used the rice measurement given to measure the dry/raw rice; and ended up with ~1 1/2 cups-ish of cooked rice.
To 1/2 cup dry rice, I added 1 1/2 cups water-microwaved uncovered on High 5 minutes then medium for 15 minutes; just to make it that much easier on myself. But you can cook the rice however you normally would, or use pre-cooked rice.
Aria says
This was a big hit for my Sunday brunch today. I actually forgot the mushrooms; but other than that itโs entirely things I almost always have on hand; and SO easy to put together!
Thanks for sharing this- will definitely become a repeat as-is and also a go-to option for trying different spices, etc. and will have to try again with mushrooms-lol.
Jamise says
I have made this once and was over the moon, it was so good!!! Am making it again tonight and cannot wait to eat it and share it. I love all of the ingredients of this dish and it shares well to others. I even added a small amount of shredded carrots for color and nutrition. And I used a brown/wild rice packaged mix for the rice portion. Again, for diabetics and general nutrition. A big hit everywhere! Senior folks like me really love a good, nutrition packed meal and this really fits that bill. Thank you so much!
Joanie Simon says
I'm so happy to hear that! It's such a great hearty meal!
sharon christiansen says
I made this!!!!! My husband loved it, and I found it very easy to make and delicious. Thank-you.
Joanie Simon says
Amazing! So glad it was a hit!
Jennifer M says
I loved this recipe! I did make a few changes. I used fresh spinach. I added freshly grated parmesan to the rice mixture. I also substituted white sharp cheddar for the Monterrey cheese. Overall, it was delicious! My family loved it. I will definitely make it again.
Joanie Simon says
I'm so glad to hear it! Love the addition of parm!
Stacie Akridge says
I have been making this recipe for decades. Original recipe for me came from the Pink Parsley cookbook. The Junior League of Rockford, IL put out this cookbook in the 70's I believe.
I add two eggs, scrambled into the mixing bowl ingredients. Sets up the casserole very well for cutting. Almost like a souffle.
Lauri H says
Loved the recipe! For those who like to put a little zing in the casserole I added chopped artichokes, red bell pepper, poblano, some cream cheese to sauce and garlic powder. Will make again!
Joanie Simon says
Yum! Love that!