Ground Beef And Spinach Casserole Recipes

BEEF SPINACH HOT DISH

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the 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.

RITA'S SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
• Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
• Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
• Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

CHEESY SPINACH AND BEEF CASSEROLE (SPINACH FANDANGO)

Steps:

• 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 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.

SPINACH AND GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
• In a large skillet, cook beef, onion and garlic over medium heat until no longer pink; drain.
• Stir in the spinach, cream cheese, condensed soup, sour cream, milk, salt and 1 cup of the mozzarella cheese. Stir over low heat, just until combined.
• Transfer to the prepared baking dish. Cover with foil. Bake for 20 minutes. Remove the foil; sprinkle with the remaining 1 cup of mozzarella cheese and the French-fried onions. Bake for 10 more minutes, or until the cheese is melted and the casserole is hot and bubbly.

GROUND BEEF-SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms, oregano, hot sauce, salt, and pepper. Simmer for 5 minutes. Add spinach, soup, and sour cream; cook until heated through, about 5 minutes.
• Transfer to a casserole dish and cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, 15 to 20 minutes.

SPINACH BEEF BAKE

Steps:

• In a skillet, brown beef; drain. Add mushroom, onion, garlic, oregano, salt and pepper. Add spinach, soup, sour cream and rice; mix well. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with mozzarella cheese. Cover and bake at 350° for 45-50 minutes or until the rice is tender.

Steps:

• Preheat oven to 350 degrees F and Grease and 9" X 11" casserole dish
• Cook ground beef in skillet with diced onion until browned and cooked through. Drain and set aside.
• Slice potatoes into 1/4 inch thick rounds.
• Place sliced potatoes on a plate and cover with saran wrap. Alternatively, you can simply cover it with a microwave safe cover if you don't want to use saran wrap.
• Cook in the microwave for 8 minutes or until fork through easily. *I do this in 2 batches**BE CAREFUL when you take the saran wrap off ( if you use it) as lots of steam is released and it's HOT!
• Melt butter in separate bowl in microwave safe bowl.
• Arrange half of the potatoes in bottom of dish and drizzle with butter.
• In a separate medium mixing bowl, mix 1/2 cup grated Swiss cheese, spinach, cottage cheese, garlic and egg. Then add ground beef. Mix well.
• Spread the spinach and ground beef mixture over the first layer of potatoes and butter.
• Cover with remaining potatoes, drizzle with remaining 2 1/2 tbsp butter.
• Sprinkle with remaining 1 1/2 cups Swiss cheese.
• Bake 40-50 minutes or until potatoes are soft. Cool for 5 minutes

CHEESY SPINACH AND BEEF CASSEROLE

Steps:

• In a large wok or frying pan heat oil and cook onion and garlic in a small amount of oil until transparent.
• Add spinach and cook until wilted. Set aside.
• Brown ground beef and season with garlic salt, salt and pepper to taste. Set aside.
• Combine cooked pasta, spinach, ground beef, cheese (amount to your preference, my family likes it cheesy!) and soup.
• Add salt and pepper to taste.
• Place in a large baking dish, cover in a layer of shredded cheese.
• Cover with tin foil and place in a 350°F oven for 30 minutes.
• Uncover and place back in oven for another 10 minutes.

ONE POT CHEESY MUSHROOM SPINACH BEEF PASTA

Steps:

• Cook your mushrooms: place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, garlic and salt and pepper. Stir occasionally until mushrooms and onions are cooked down and mushrooms start to brown slightly about 5-7 minutes. Transfer to a bowl.
• In the same pot add in your ground beef then season with salt and pepper, and break up the meat, cooking until no longer pink, about 5-8 minutes. Add mushroom & onion mixture back to the pot then stir in the spinach. Once spinach wilts down, immediately add in milk and chicken broth.
• Next, stir in the egg noodles and bring to a slight boil; you'll cook until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You'll want a little bit of liquid left to make the sauce nice and creamy.
• Remove from heat and stir in the mozzarella and parmesan cheese and add additional salt and pepper to taste. Serve immediately and enjoy! Serves 4.

CHEESY BEEF AND PASTA CASSEROLE

Steps:

• Preheat oven to 375F and spray a 9×13-inch casserole dish with cooking spray; set aside.
• Cook pasta according to package directions and drain.
• While the pasta is cooking, to a large Dutch oven, optionally add the olive oil (my beef was very lean and the oil was necessary), beef, onion, red pepper, and cook over medium-high heat until beef is cooked through and vegetables have softened; stir frequently and crumble the beef while it cooks; do not drain.
• Add the garlic, oregano, salt, pepper, and stir to combine. Cook for about 1 minute, or until garlic is fragrant.
• Add the cooked pasta to the beef mixture, add the marinara, and stir to combine and coat evenly.
• Add 1 1/2 cups cheese and stir to combine until the cheese has melted.
• Turn mixture out into the prepared baking dish and evenly sprinkle the remaining 1 1/2 cups cheese over the top.
• Bake for about 15 to 20 minutes, or until the cheese has melted on top.
• Optionally garnish with fresh herbs and serve immediately.

BEEF SPINACH AND POTATO CASSEROLE

Steps:

• For cilantro-lime crema: In a small mixing bowl, stir until blended. Chill well before serving as a condiment alongside the casserole.
• Preheat the oven to 375°F.
• Spray a 9 x 13 inch glass baking dish with cooking spray and press the hash browns evenly over the bottom of the dish.
• Drizzle a couple of tablespoons of melted butter over the potatoes, season with salt and black pepper, and bake for 15 minutes. Remove from the oven and set aside.
• While the potatoes are baking add the diced peppers and onions to a skillet and saute in a couple of tablespoons of olive oil over medium-high heat until they soften. Season with salt and black pepper to your taste. Add the ground beef and cook until no pink remains. Drain any excess fat from the pan.
• To the cooked ground beef add the minced garlic, Worcestershire sauce, Tex-Mex seasoning, cilantro, milk, cream cheese and queso blanco. Stir well and cook on low heat until the cream cheese melts.
• Lastly, add in the fresh spinach and stir just until it begins to wilt. Toss in one cup of pepper jack then remove the pan from the stove.
• Pour the filling evenly over the potatoes. Top with the remaining shredded cheese. Sprinkle the crushed tortilla chips over the top.
• Bake for 35-40 minutes or until the casserole is bubbly and golden.

CHEESY BEEF AND SPINACH PASTA BAKE

Steps:

• Make the meat filling. Peel & chop onion, garlic (and mushrooms if using) then add to a pan with 1 tablespoon olive oil.
• Lightly fry until the onions are soft and translucent (not brown as this will make them taste bitter)
• Add your meat and cornstarch and cook, stirring in the pan with the other ingredients. Add the spinach and Worcestershire Sauce and leave to simmer very low whilst you make the cheese sauce. Season if you wish with salt & pepper.
• Make the Cheese Sauce. Melt butter in pan under gentle heat
• Add Flour and beat until smooth paste and take pan off the heat.
• Slowly add the milk and broth (combine them in to one jug for ease), a little at a time and combine until smooth, then add a little more of the milk / broth, combine. Continue until all the milk / broth is used.
• Return to gentle heat, and keep stirring until thick This will take about 5 minutes so be patient and keep stirring!. Season with salt and pepper if you wish. (your cheese may be salty so taste the sauce first!)
• Add 3/4 of the grated cheese and combine. The remaining 1/4 of the cheese is for the top of the bake.
• Build the Pasta Bake. Preheat oven to 170 C / 325 F / Gas 3
• Start with a layer of 1/3 of the meat sauce on the bottom of the pan, then a layer of cooked pasta, then cheese sauce. Repeat these layers, ending with the cheese sauce as the final top layer. Then sprinkle the remaining grated cheese on top.
• *** you should be able to make 3 layers altogether.
• Place in the oven for 45 minutes. I would advise to place the bake on a baking tray to catch any drips. When done, remove and leave to set for 30 minutes. If you try and cut the bake when it is piping hot it is too slushy. Allow to firm up a little then you can make nice portions and get the bake from the pan using a fish slice.

GROUND BEEF SPINACH CASSEROLE

Steps:

• Saute onions, then beef. Add tomatoes, chiles, gaelic, lime juice, sugar, and spinach. Cook at med heat for 10 minutes. Cut tortillas in quarters, and dip in butter then place in 9x13 pan, covering the bottom. Cover with layer of beef mixture, sour cream, then 1/2 the cheese. Add second layer of tortillas and repeat process. Bake at 350 for 30 minutes

GROUND BEEF AND SPINACH CASSEROLE

Steps:

• Cook beef, onion, celery, and garlic in heavy skillet until meat is brown and vegetables are tender. In large bowl, combine meat mixture with remaining ingredients. Turn into a 2 quart casserole dish. Cover and bake in 350* oven 30 minutes or until hot.