Ground Beef Spinach Casserole
I have also made this using condensed cream of mushroom soup which also works well, spicy bulk sausage meat also is good to use in place of the ground beef, since I am a garlic lover I also add in 1 teaspoon garlic powder to the soup mixture, and sure go ahead add in some cayenne pepper when cooking the beef 
for a stronger spinach flavor increase to two packages, the complete casserole may be prepared/assembled covered and refrigerated up to 24 hours in advance remove from refrigerator 30 minutes before baking
Servings 6-8
Ingredients:
1 pound ground beef
1 medium onion, chopped
3 garlic cloves, minced (garlic lovers can use more)
1 (4-ounce) can sliced mushrooms, drained
1 teaspoon dried oregano (rubbed between fingers to release the flavors)
1 teaspoon seasoned salt or white salt
1 (10-ounce) package frozen chopped spinach, thawed and hand-squeezed dry
1 (10-3/4 ounce) can condensed cream of celery soup, undiluted
1/3 cup light cream
1 cup sour cream
1/3 cup freshly grated Parmesan cheese
1 teaspoon fresh ground black pepper, or to taste
2 cups shredded mozzarella cheese, divided
Instructions:———————————————-
Grease a 2-quart baking dish.
In a large skillet cook the ground beef with onion and garlic over medium heat until meat is no longer pink.
Drain fat then add in mushrooms, oregano and seasoned salt; cook until the beef is lightly browned (this may take about 10-12 minutes).
Adding in the spinach the last few minutes of cooking time.
Stir in the condensed soup, light cream, sour cream, 1//3 cup Parmesan cheese and 1 teaspoon black pepper.
Mix in 1 cup shredded mozzarella cheese.
Transfer to baking dish.
Bake in a preheated 350 degree F oven to about 15-20 minutes or until heated through.
Sprinkle remaining 1 cup mozzarella cheese on top and allow to melt.
Related posts:
- Tortilla Ground Beef Casserole
Ground Beef Zucchini “Lasagna” Casserole
Easy Layer N’ Bake Ground Beef and Rice Casserole
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