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 cloves garlic, minced or fine grated
- 1 tsp dried oregano or Italian seasoning
- 2 tsp salt
- 2 - 12oz packages of frozen spinach
- 1/2 cup long grain white rice (or rice of your choice) prepared according to package directions (measurement based on dry uncooked rice)
- 1 Tbs butter
- 1 cup sour cream
- 3/4 cup milk or cream
- 1 cup (2 oz) shredded or grated parmesan cheese
- 2 cups (8 oz) shredded Monterrey Jack Cheese
Instructions
- Preheat oven to 350F.
- In a large skillet or dutch oven, combine the 1lb ground beef, 1 diced onion, 8oz fresh sliced mushrooms, 2 cloves garlic, 1 tsp oregano and 2 tsp salt and cook over medium heat until meat is browned and the vegetables are softened and fragrant.
- While the beef mixture is browning, 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 and toss to combine.
- Next, combine the cooked rice with 1 Tbs of butter until it melts then add 1 cup sour cream, 3/4 cup of milk and 2 oz of parmesan cheese in a bowl and stir until combined and creamy.
- Add the creamy rice mix to the beef and spinach mixture, mix it together and then pour it all into a medium to large- sized 9 x 13 inch casserole dish and spread evenly to all sides.
- Sprinkle 8 oz shredded Monterrey Jack Cheese evenly over the top of the casserole.
- Bake for 35-40 minutes or until the casserole is bubbling and the cheese on top is melty and slightly browned.
- Allow to rest for 5 minutes after removing from the oven before slicing.
Notes
Make it Keto: 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. Too, instead of 3/4 cup of milk, I only used 1/4 cup of milk. Otherwise, the recipe is the exact same.
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
