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

Scale

1 lb ground beef (80/20 or leaner)
1 medium onion, diced
8 oz fresh button mushrooms, sliced
1 clove garlic, minced
2 – 12oz packages of frozen spinach
salt and pepper to taste
1/2 cup long grain white rice (or rice of your choice) prepared according to package directions (measurement based on dry uncooked rice)
1 tsp dried oregano
1 cup sour cream
1 Tbs butter
3/4 cup milk or cream
8 oz shredded Monterrey Jack Cheese

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Instructions

Preheat oven to 350F.
In a large skillet or dutch oven, combine the 1lb ground beef, 1 diced onion, 8oz fresh sliced mushrooms, 1 clove of minced garlic, and 1 tsp oregano 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, 1 tsp oregano, 1 cup sour cream, 1 Tbs butter and 3/4 cup of milk in a small bowl and stir until combined and creamy. If the rice isn’t warm and the butter doesn’t melt, you can microwave it for 45 seconds.
Add the creamy rice mix to the beef and spinach mixture and then pour it all into a medium to large sized rectangular 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.