Spinach-Potato Bake Recipe

Name: Spinach-Potato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1 small onion, chopped; 1/2 cup mushroom, sliced; 2 garlic cloves, minced; 1 (10 ounce) package frozen chopped spinach, thawed and well drained; 1/2 teaspoon ground nutmeg; 1 lb russet potato, peeled, cooked and mashed; 1/4 cup sour cream; 1/4 cup milk; 1/2 cup cheddar cheese, shredded

Servings: persons

1 lb ground beef
1 small onion, chopped
1/2 cup mushroom, sliced
2 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 teaspoon ground nutmeg
1 lb russet potato, peeled, cooked and mashed
1/4 cup sour cream
1/4 cup milk
1/2 cup cheddar cheese, shredded

1
Preheat oven to 400u00b0F.
2
Spray deep 9-inch casserole with nonstick cooking spray.
3
Brown beef 6 to 8 minutes in large skillet over medium-high heat, stirring to break up meat.
4
Drain fat; add onion, mushrooms and garlic, cooking until tender.
5
Stir in spinach and nutmeg; cover and cook until heated through, stirring occasionally.
6
Combine potatoes, sour cream and milk.
7
Add beef to mixture; season with salt and pepper.
8
Spoon into prepared casserole; sprinkle with cheese.
9
Bake 15 to 20 minutes or until slightly puffed and cheese is melted.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb ground beef, 1 small onion, chopped, 1/2 cup mushroom, sliced, 2 garlic cloves, minced, and more.

Yes, Spinach-Potato Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Potato Bake

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