Spinach Beef Bake
"Everyone loves the mild flavor and cheesy topping of this crowd-pleasing casserole," says LaVerne Schultz of Greenfield, Wisconsin. "I usually round out this hearty meal with a tossed salad or applesauce."
Ingredients
- 1 pound ground beef
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoon dried oregano
- 1-1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 cup sour cream
- 1 cup uncooked long grain rice
- 1 cup shredded part-skim mozzarella cheese
Reviews
I didn't think that this was anything special. I did change it up a bit. I used cream of mushroom soup rather than the cream of celery and 3/4 cup of sour cream plus 1/4 cup cream cheese rather than just straight sour cream. I didn't care for the oregano in the recipe. It just didn't taste like it belonged. I won't be making this again.
This is yummy and easy. Next time I'll add a can of diced tomatoes.
Dee-lish. My husband just said... "I could eat that whole pot". I substituted also, I had some left over cooked white rice. I think next time I make this I may try swiss cheese... Yum.
I substituted cream cheese for the sour cream (as I had no sour cream). And it was wonderful!!
I made this last night. My husband said it could be a picture in a magazine. He loved it. He said to put it on the requested recipes list.
This is just like a recipe I have called "Spinach Fandango" a family favorite. I have substituted sausage and it turns out great. Thank you for including this recipe.
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