Spinach Beef Bake Recipe

4.5 6 6
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Spinach Beef Bake Recipe

Read Reviews
4.5 6 6
Publisher Photo
"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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

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 (8 ounces) sour cream
  • 1 cup uncooked long grain rice
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

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. Yield: 6-8 servings.
Originally published as Spinach Beef Bake in Quick Cooking March/April 1998, p36

Nutritional Facts

1 cup: 342 calories, 17g fat (9g saturated fat), 69mg cholesterol, 835mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 19g protein.

  • 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 (8 ounces) sour cream
  • 1 cup uncooked long grain rice
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  1. In a skillet, brown beef; drain. Add mushroom, onion, garlic, oregano, salt and pepper. Add spinach, soup, sour cream and rice; mix well.
  2. 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. Yield: 6-8 servings.
Originally published as Spinach Beef Bake in Quick Cooking March/April 1998, p36

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Reviews forSpinach Beef Bake

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chris28304 User ID: 2137086 22491
Reviewed Jun. 17, 2014

"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."

MY REVIEW
Lloyds of Louisiana User ID: 4605082 50210
Reviewed Mar. 31, 2014

"This is yummy and easy. Next time I'll add a can of diced tomatoes."

MY REVIEW
lrotchford User ID: 4287689 51761
Reviewed Sep. 30, 2012

"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."

MY REVIEW
tsinlyndon User ID: 5349471 47900
Reviewed May. 17, 2011

"I substituted cream cheese for the sour cream (as I had no sour cream). And it was wonderful!!"

MY REVIEW
tammyann41 User ID: 3580750 46732
Reviewed Feb. 27, 2010

"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."

MY REVIEW
sugarlou User ID: 197401 22490
Reviewed Jan. 23, 2010

"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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